Grilled Ginger-Sesame Chicken Salad
Marinade and dressing –
¼ cup soy sauce
3 T fresh ginger, peeled and finely chopped
¼ cup canola oil
2 T hoisin sauce
1 T sesame oil
1 tsp sriracha sauce
1 tsp kosher salt (this is too much – especially if you use full salt soy sauce)
2 large chicken breasts, boneless and skinless
¼ cup red wine vinegar
¼ cups finely chopped green onions (white and green parts)
Salad –
1 lb. Napa cabbage, very thinly sliced
2 carrots, grated
3 green onions, thinly sliced and cut on the diagonal
1 or two red bell peppers, chopped or thinly sliced, whatever
2/3 cup freshly cut cilantro leaves, coarsely chopped
½ cup slivered almonds, dry toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds, toasted
Marinade – Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the
marinade. Put the chicken breasts in between two sheets of heavy duty plastic wrap and pound them flat, (If you’re
feeling cranky then whale away on these babies with a rolling pin, heavy pan or an empty wine bottle. I guarantee you’ll
feel much better, especially if you snork down some of the beer or wine I’ve recommended.) then put them in a gallon
sized zip lock bag and add 3-4 T of the marinade to the chicken. (NOTE: You are going to reserve the rest of the sauce
for the dressing later, DO NOT contaminate it with uncooked chicken essence, thereby sending all your former friends to
the ER!) Squeeze the air out of the bag and allow to marinate at least 30 minutes.
Here’s a hint – this chicken is so freaking good I make twice the marinade and pound extra chicken and then grill it and
save it for later. Or freeze the extra in the marinade for another day.
Dressing – to the reserved marinade, add the ¼ cup each of the red wine vinegar and the slice green onions.
Grill the chicken – Grill the chicken about 4 minutes per side or until there isn’t any pink. Hopefully you’re the lucky one
that can either grill or has a friend who can grill a piece of chicken that does not end up like chicken jerky. Transfer the
chicken to a cutting board and allow to rest for 15 minutes. Then cut them crosswise into ¼ inch thick slices.
Salad – In a large bowl, add the cabbage, carrots, green onion, bell pepper, cilantro, half the sesame seeds and half of
the almonds. Add the chicken and mix. Add just enough of the dressing to coat the salad lightly and toss.
Garnish the plated salad with the remaining sesame seeds and almonds.
This salad is so good you’ll be worshipped as the kitchen God or Goddess you’ve always wanted to be. Serve it with
some good cold beer, none of that Bud Light crap, try Guinness Black Lager or better yet something from Ol’ Republic,
or, a great crispy white, try an Albarino or a Gruner Veltliner.