Sunday, July 28, 2013

Grilled Ginger-Sesame Chicken Salad

I got my inspiration for this recipe on  I updated the ingredient list based on my preferences and to tone down the saltiness of the original recipe.  For an additional short cut, use grilled rotisserie chicken rather than grilling your own


Marinade and dressing -

  • 1 tablespoon soy sauce
  • 3 Tbsp fresh ginger, peeled and finely chopped
  • 1/4 cup canola oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp sesame oil
  • 1 tsp sriracha sauce
  • 2 large chicken breasts, boneless and skinless
  • 1/4 cup red wine vinegar
  • 1/4 cup finely chopped green onions (white and green parts)

  • 8 ounces cole slaw mix
  • 2 carrots, grated 
  • 3 green onions, thinly sliced and cut on the diagonal
  • 2/3 cup freshly cut cilantro leaves, coarsely chopped

Add all dressing ingredients together except for chicken breasts.  Mix well.  Take 1/4 cup of dressing and place in a gallon zip top bag.  Add the two chicken breast and marinade for at least 30 minutes.
Grill or pan fry chicken until done, then shred into pieces.

Add all Salad ingredients to grilled chicken, toss to mix.  Pour dressing over the top and toss again.
Serve immediately.

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