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Saturday, October 12, 2013

Grilled Ginger and Sesame Chicken Salad

Who doesn't love a light, refreshing Asian salad? I know this girl sure does. I wanted to make something light and low calorie tonight for dinner. This salad fit that bill. I have never used black sesame seeds before and they definitely have a little different taste than their light counterpart. I liked them though. They added, not only color, but a little different taste and a nice crunch! I guess Fall days in Southern California aren't so bad, if I can keep making salads like this!
Recipe Source:

For two salads:

Marinade and Dressing:

1/8 cup  soy sauce
1 1/2 Tbsp fresh ginger, chopped
1/8 cup olive oil
1 Tbsp hoisin sauce
1/2 Tbsp sesame oil
1/2 tsp sriracha sauce
1/2 tsp salt
 1/8 cup red wine vinegar
1/8 cup finely chopped green onions

Marinade and dressing -
  • 1/4 cup soy sauce
  • 3 Tbsp fresh ginger, peeled and finely chopped
  • 1/4 cup canola oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp sesame oil
  • 1 tsp sriracha sauce
  • 1 tsp kosher salt 
2 small chicken breasts


1/2 head Napa Cabbage, sliced thinly
1 carrot, julienned
2 green onions, sliced thin on the diagonal
1/3 cup cilantro, chopped
1/4 cup slivered almonds
1/2 tsp sesame seeds, toasted
1/2  tsp black sesame seeds, toasted

To toast sesame seeds:
Place sesame seeds in a hot dry skillet. Stir them continually and toast on med/high heat for just a couple minutes until you see them start to turn golden. Remove from heat. With the black sesame seeds, just toast for the same amount of time, they will darken just a bit.

To make the marinade:
Whisk together the soy sauce, ginger, olive oil, hoisin sauce, sesame oil, sriracha and salt. Place the 2 chicken breasts in a gallon ziplock bag and add 2 Tbsp of the marinade mixture to the bag. Set the rest o fhe marinade mixture aside. (make sure you do no allow the rest of the marinade mixture to touch any of the raw chicken as it will be used to make the dressing). Squish the marinade around over the chicken and place the bag of chicken in the refrigerator for 30 minutes to marinade.

To make the dressing:
To the reserved marinade, add in the red wine vinegar and green onions. Place in the refrigerator until ready to put on the salad.

To make the chicken:
Grill the chicken on an indoor or outdoor grill until it is cooked through. Let the chicken rest after cooking, before slicing it, to retain the juiciness of it. When it has rested about 10 minutes, slice into thin slices. 

To assemble the salad:

On your salad plates, add the cabbage, carrots, green onions, cilantro and chicken. Drizzle the dressing over the top of the salad and then garnish with almonds, sesame seeds and black sesame seeds. 

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