Grilledgingersesamechickensalad Recipes

GRILLED GINGER-SESAME CHICKEN SALAD

Grilled Ginger-Sesame Chicken Salad image

Make and share this Grilled Ginger-Sesame Chicken Salad recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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)
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)

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.

ASIAN SESAME SALAD

Asian Sesame Salad image

Sesame chicken salad with napa cabbage, green onions, cilantro, crunchy almonds, and delicious sesame dressing. It's so fresh and flavorful!

Provided by Katya

Categories Salad

Time 25m

Yield 4

Number Of Ingredients 16

Ingredients

2 Tbsp. toasted sesame oil
3 Tbsp. extra-virgin olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. honey
2 tsp. fresh lime juice
1 garlic, minced
1/2 tsp. freshly grated ginger
Kosher salt and fresh black pepper
1 lb. napa cabbage, thinly sliced
2 medium carrots, peeled and cut into ribbons using a vegetable peeler
2 small cucumbers or 1/2 English cucumber, thinly sliced
3 green onions, sliced on sharp diagonal
1 cup chopped cilantro
1/2 cup toasted sliced almonds
2 tsp. toasted sesame seeds
12 oz. cooked grilled chicken, roasted chicken, or rotisserie chicken, thinly sliced

Steps:

In a small bowl, whisk together the ingredients for the salad dressing. Season with salt and pepper, to taste.
In a large bowl, combine all the ingredients for the salad. Pour the dressing over the salad and toss to combine. Taste for salt and pepper. Serve immediately.

Nutrition Facts : Calories 504 calories, Sugar 15.7 g, Sodium 110.1 mg, Fat 34.4 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 25.3 g, Fiber 6.6 g, Protein 27.4 g, Cholesterol 63.8 mg

GRILLED GINGER-SESAME CHICKEN SALAD RECIPE - (4.7/5)

Grilled Ginger-Sesame Chicken Salad Recipe - (4.7/5) image

Provided by wing118677

Number Of Ingredients 18

Ingredients

DRESSING:
1/4 cup low-sodium soy sauce
3 tablespoons fresh ginger, peeled and finely chopped
3 tablespoons canola oil
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
2 teaspoons sriracha
1 teaspoon salt
2 chicken breasts
1/4 cup red wine vinegar
1/4 cup scallions, minced
SALAD:
1 pound napa cabbage, thinly sliced
2 carrots, julienned
3 scallions, thinly sliced
2/3 cup cilantro leaves, chopped
1/2 cup slivered almonds
2 teaspoons white sesame seeds

Steps:

In a large bowl, whisk together soy sauce, ginger, oil, hoisin sauce, sesame oil, Sriracha, and salt, until well combined. Remove 1/4 cup of the mixture into a small baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes, or overnight, turning occasionally. With the remaining mixture, add the vinegar and scallions. Set aside. Heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill the chicken about 5-8 minutes per side, until cooked through. Transfer to a cutting board and let rest for 15 minutes. Then slice the chicken into thin slices. Meanwhile, toss cabbage, carrots, scallions, cilantro, sliced chicken, and almonds together with the dressing. Evenly spread the salad over 4 plates and top with sesame seeds. Serve immediately.

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