= Grilled Ginger-Sesame Chicken Chopped Salad =
 * '''Serves:''' 4-6
 * [[http://www.cookingclassy.com/2014/05/grilled-ginger-sesame-chicken-chopped-salad/|Source]]
 * Contributor: Kate

== Ingredients ==
'''Dressing and Marinade'''

 * 1/4 c low-sodium soy sauce
 * 2 Tbsp finely minced ginger
 * 3 Tbsp canola oil
 * 2 Tbsp hoisin sauce
 * 1 Tbsp toasted sesame oil
 * 2 tsp Sriracha (or more)
 * 1/2 tsp salt, then more to taste as desired
 * 1/4 cup red wine vinegar
 * 1/4 cup chopped green onions, green and white parts

'''Salad'''

 * 2 (9 oz) boneless skinless chicken breasts
 * 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
 * 1 1/2 - 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
 * 2/3 cup slivered or sliced almonds, toasted
 * 1/2 cup cilantro leaves, chopped
 * 3 chopped green onions, green and white parts
 * 1 tsp white sesame seeds, toasted
 * 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

== Instructions ==
For the marinade: In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.

For the dressing: Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).

For the salad: Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.

To assemble salad: In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
||||<#cccccc style="text-align:center">'''Nutritional Facts''' ||
||'''Calories''' ||376 cal ||
||'''Fat''' ||23.6 g ||
||'''Saturated Fat''' ||2.4 g ||
||'''Cholestorol''' ||36.8 mg ||
||'''Sodium''' ||1429 mg ||
||'''Carbohydrates''' ||21.3 g ||
||'''Sugars''' ||11 g ||
||'''Fiber''' ||4.1 g ||
||'''Protein''' ||21.1 g ||




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CategoryRecipesLunch