Ginger Sesame Chicken Salad

  • Written by People's Journal
  • Published in Food & Recipe
  • Read: 26222


Marinade and Dressing:

¼ cup soy sauce

2 Tbsp minced ginger

¼ cup canola
or vegetable oil

2 Tbsp hoisin sauce

1 Tbsp sesame oil

1 tsp sriracha sauce

1 tsp salt

2 skinless, boneless
chicken breasts,
sliced thinly

¼ cup red wine vinegar

2 tsp sugar

¼ cup finely chopped  green onions


1 lb. cabbage, thinly sliced

2-3 cup of baby spinach

2 carrots, peeled and grated

3 green onions, thinly sliced (green and white part)

½ cup cilantro leaves, coarsely chopped

½ cup sliced toasted almonds

1 tsp toasted sesame seeds

* For Marinade: Mix together soy sauce, ginger, oil, hoisin sauce, sesame oil, sriracha and salt. Using a meat pounder or a heavy pan pound the chicken breasts to an even thickness (about ½ - ¾ inch thick). Put chicken in zip to bag and add in 4 Tbsp marinade. Reserve rest of the marinade for dressing. PLEASE be sure it does not come in contact with the raw chicken.
* For Dressing: To reserved marinade add ¼ C red wine vinegar, sugar and green onions.
* For Chicken: Grill marinated chicken breasts in a grill pan or on outdoor grill. Grill until cooked through. Allow chicken to rest for about 10-15 minutes. Cut into ¼ inch thick slices.
* For Salad: In a large bowl combine cabbage, carrots, green onions, cilantro, half of sesame seeds and almonds. Add desired amount of dressing and chicken and mix together. Garnish with remaining sesame seeds and almonds.
(Leigh Anne)