Grilled Ginger-Sesame Chicken Salad

Prep & Cook

45 Minutes

Serves

Difficulty

Easy

Ingredients

Ginger-Sesame Marinade/Dressing:

2 tbsp reduced-sodium soy sauce

1 1-inch piece peeled fresh ginger

2 tbsp canola oil

1 tbsp hoisin sauce

1 tsp toasted sesame oil

1/2 tsp Sriracha sauce

1/2 tsp kosher salt

1 boneless, skinless chicken breast half (about 255 g)

2 tbsp red wine vinegar

1 green onion

Salad:

225g napa cabbage, halved lengthwise and very thinly sliced crosswise

1 carrot, cut into matchstick-size strips

2 green onions, thinly sliced on a sharp diagonal

10g lightly packed fresh coriander leaves

55g slivered almonds, toasted

1/2 tsp white sesame seeds, toasted

1/2 tsp black sesame seeds (optional)

Description

Serves: 2

Prep Time: 45 Minutes

Cook Time: 10 Minutes

Method

To make marinade:

In Prep Master Mini mini food processor, combine soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend. Transfer 1 1/2 tbs mixture to baking dish, then add chicken and turn to coat. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.

To make dressing:

Blend vinegar and green onion into remaining marinade. Set aside.

Heat grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook for 4 minutes per side, or until chicken shows no sign of pink when pierced in thickest part with tip of small sharp knife. Transfer to cutting board and cool for 15 minutes.

Cut chicken crosswise into 1/4-inch-thick slices.

To assemble and serve salad:

In large bowl, toss chicken, cabbage, carrots, green onions, and coriander with enough dressing to coat lightly. Mound salad in centre of two plates. Drizzle some dressing over and around salad. Sprinkle almonds and sesame seeds over and serve.

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