Grilled Ginger Sesame Chicken Salad

Posted in: Cabbage, Carrot, Scallions, Cilantro


  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons very finely chopped peeled fresh ginger
  • 3 tablespoons canola oil
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sriracha Asian chili sauce
  • 1 teaspoon kosher salt
  • 2 (9 ounce) boneless skinless chicken breast halves
  • 1/4 cup red wine vinegar
  • 1/4 cup minced green onion ( white and green parts)
  • For the Salad
  • 1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
  • 2 carrots, cut into matchstick-size strips ( or shredded)
  • 3 green onions, thinly sliced on a sharp diagonal ( white and green parts)
  • 2/3 cup lightly packed fresh cilantro leaves
  • 1/2 cup slivered almonds, toasted
  • 1 teaspoon white sesame seeds, toasted
  • 1 teaspoon black sesame seed (optional)


  1. Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons 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 green onions 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 1/4-inch-thick slices.
  5. For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, 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.