The Olive Bin

Grilled Ginger-Sesame Chicken Salad

FOR THE MARINADE: In a mixing bowl, whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, sriracha, and 1/2 tsp salt. Add chicken breasts to large resealable bag and add 3 T of the marinade mixture. Reserve remaining marinade. Seal bag, rub marinade over chicken, and transfer to refrigerator at least 30 minutes up to 1 day. FOR THE DRESSING: Add red wine vinegar and 1/4 C chopped green onions to remaining marinade mixture and whisk to blend. Set aside FOR THE SALAD: Heat grill or pan to medium-high heat and cook chicken about 4 minutes per side or until cooked through and internal temperature reaches 165 F. Transfer chicken to cutting board and let rest for 10 minutes before cutting into crosswise strips about 1/4 of an inch thick. In a large bowl, toss cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat. Sprinkle top with sesame seeds and serve.
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Ingredients

FOR DRESSING/MARINADE:

1/4 C low sodium soy sauce

2 T finely minced ginger

3 T of any of The Olive Bin's Extra Virgin Olive Oils

2 T hoisin sauce

1 T of The Olive Bin's Japanese Toasted Sesame Oil

1 tsp sriracha

1/2 tsp salt

1/4 C of The Olive Bin's Red Wine Vinegar

1/4 C chopped green onions, green and white parts

 

FOR THE SALAD:

2-9 oz boneless, skinless chicken breast

1 lb Napa cabbage, halved lengthwise and thinly sliced crosswise

1 1/2- 2 C matchstick carrots

2/3 C slivered or sliced almonds, toasted

1/2 C cilantro leaves, chopped

3 chopped green onions, green and white parts

1 tsp white sesame seeds, toasted

1 tsp black sesame seeds

Directions

FOR THE MARINADE:

  1. In a mixing bowl, whisk together soy sauce, ginger, olive oil, hoisin sauce, sesame oil, sriracha, and 1/2 tsp salt.
  2. Add chicken breasts to large resealable bag and add 3 T of the marinade mixture. Reserve remaining marinade. Seal bag, rub marinade over chicken, and transfer to refrigerator at least 30 minutes up to 1 day.

FOR THE DRESSING:

  1. Add red wine vinegar and 1/4 C chopped green onions to remaining marinade mixture and whisk to blend. Set aside

FOR THE SALAD:

  1. Heat grill or pan to medium-high heat and cook chicken about 4 minutes per side or until cooked through and internal temperature reaches 165 F.
  2. Transfer chicken to cutting board and let rest for 10 minutes before cutting into crosswise strips about 1/4 of an inch thick.
  3. In a large bowl, toss cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat.  Sprinkle top with sesame seeds and serve.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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Japanese Toasted Sesame Oil
Japanese Toasted Sesame Oil
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Red Wine Vinegar
Red Wine Vinegar
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