Grilled Chicken Ginger Sesame Chicken Salad

Grilled Chicken Ginger Sesame Chicken Salad

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)

For the Salad:
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)

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

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.

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