Grilled Chicken Ginger-Sesame Cabbage Salad
Created by MakeItGood on May 4, 2016
- Servings: 4
- Prep Time: 20m
- Cook Time: 10-16m
- Recipe #23673
Ingredients
- 1/4 cup low-sodium soy sauce
- 3 tablespoons chopped ginger (finely chopped)
- 1/3 cup oil (canola)
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil (toasted)
- 2 to 4 teaspoons hot sauce (Sriracha)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 1/4 pounds boneless skinless chicken breasts (4 breasts)
- 1/4 cup red wine vinegar
- 1/4 cup scallions, minced
- FOR SALAD
- 1 pound cabbage (napa cabbage, thinly sliced)
- 2 carrots, julienned
- 3 scallions, thinly sliced
- 1/3 to 2/3 cup cilantro leaves, chopped
- 1/2 cup slivered almonds
- 1 tablespoon sesame seeds
How to Make
-
Step 1: In a large bowl, whisk together all the marinade ingredients (first 8 ingredients) Remove 1/4 cup of the mixture into a small baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours minutes, or overnight, turning occasionally. With the remaining 1/4 cup marinade, add the vinegar and scallions. Set aside.
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Step 2: Heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill the chicken about 5-8 minutes per side, until cooked through. Transfer to a cutting board and let rest for 15 minutes. Then slice the chicken into thin slices.
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Step 3: Meanwhile, toss cabbage, carrots, scallions, cilantro, sliced chicken, and almonds together with the reserved 1/4 cup dressing. Evenly spread the salad over 4 plates and top with sesame seeds. Serve immediately.
Nutritional Facts
- Serving Size: 1 (378.6 g)
- Calories 563.6
- Total Fat - 36.5 g
- Saturated Fat - 5.4 g
- Cholesterol - 96.9 mg
- Sodium - 1894 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 6.5 g
- Sugars - 4.3 g
- Protein - 42.9 g
- Calcium - 173.7 mg
- Iron - 4.8 mg
- Vitamin C - 69.9 mg
- Thiamin - 0.2 mg