Grilled Cabbage Salad With Sesame Chicken Recipes

GRILLED CABBAGE SALAD WITH SESAME CHICKEN

Steps:

• Mix tamari with one tablespoon olive oil and pour over chicken breast, in a glass pan, turning chicken to coat. Let marinate for at least 30 minutes (up to 4 hours), while grill is preheating.
• Preheat grill to medium-high heat, until it reaches about 400 degrees internally.
• Brush cabbages with olive oil and salt, then grill on all sides, about 3 minutes each side. Set aside on side of grill where no flame has been ignited (this is indirect heat cooking.)
• Add chicken to hot side of grill, and let sear, cooking on one side for 4 minutes. Then flip chicken breast, and cook for another 8-10 minutes, depending on thickness of chicken, until internal temperature reaches 160 degrees F.
• Remove cabbage and chicken from grill, and let rest for 10 minutes.
• Cut out core from each cabbage wedge, and thinly slice cabbage leaves.
• Using a very sharp knife, thinly slice chicken.
• Combine all salad ingredients in a large bowl.
• In a jar, whisk together all dressing ingredients, until smooth and combined.
• Pour over bowl with salad ingredients, and toss to combine. Plate, and finish with juice of a half lime, extra peanuts, red pepper flakes, and sesame seeds.

GRILLED GINGER-SESAME CHICKEN SALAD

Steps:

• 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.
• Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
• 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.
• Cut chicken crosswise into 1/4-inch-thick slices.
• 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.
• 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.