Grilled Ginger-Sesame Chicken Salad
 |
| Photo by ALB |
Prep time: 15 minutes, plus 30 minutes' marinating time
Cooking time: 10 minutes
Makes 4 servings
Ingredients
Marinade and dressing
1/4 cup reduced-sodium soy sauce
3 Tbsp very finely chopped peeled fresh ginger
3 Tbsp canola oil (use 2 TBS)
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 tsp sriracha
1 tsp kosher salt
2 (9-oz) boneless, skinless chicken-breast halves
1/4 cup red wine vinegar
1/4 cup minced scallions (white and green parts)
Salad
1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
2 carrots, shredded or cut into matchstick-size strips
3 scallions (white and green parts), thinly sliced on a sharp diagonal
2/3 cup lightly packed fresh cilantro leaves
1/2 cup slivered almonds, toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (optional) (didn't use)
Preparation
1. Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to blend. Transfer 3 Tbsp of the marinade to a baking dish, add chicken, and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
2. Dressing: Whisk vinegar and scallions into the remaining marinade. Set aside.
3. Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side, or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
4. Cut chicken crosswise into ¼-inch-thick slices.
5. Salad: In a large bowl, toss chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.
6. Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.
Nutritional Information
420 cal, 24 g fat, 32 g protein, 19 g carb.
Adapted from Curtis Stone
No comments:
Post a Comment