Grilled Ginger-Sesame Chicken Chopped Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 cup red wine vinegar
- 1/4 c low-sodium soy sauce
- 3 tbsp canola oil
- 2 tbsp hoisin sauce
- 2 tbsp finely minced ginger
- 1 tbsp toasted sesame oil (i used regular un-toasted sinc
- 1 tsp sriracha (i didn't even notice it so if you like heat add a little more)
- 1/2 tsp salt then more to taste as desired
- 1/4 cup chopped green onions green and white parts
- 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)
- Carbohydrate 55.5607355204537 g
- Cholesterol 0.96 mg
- Fat 81.3050070561389 g
- Fiber 15.0034997345246 g
- Protein 30.7905160869559 g
- Saturated Fat 6.2241700018536 g
- Serving Size 1 1 recipe (872g)
- Sodium 3724.45653783565 mg
- Sugar 40.5572357859291 g
- Trans Fat 3.47990703055502 g
- Calories 1022 calories
My Weeknight Warrior Salad: Grilled Ginger-Sesame Chicken Chopped Salad
As a busy working mom, finding time to cook healthy and delicious meals can feel like an impossible task. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present struggle to get everyone fed before bedtime. That’s why I’ve become a master of quick, flavorful recipes that don't sacrifice taste or nutrition. This Grilled Ginger-Sesame Chicken Chopped Salad is my go-to weeknight savior.
The beauty of this salad lies in its simplicity and versatility. It’s packed with vibrant flavors and textures, thanks to the perfectly grilled ginger-sesame chicken, crisp cabbage, crunchy carrots, and toasted almonds. The homemade dressing adds a bright, tangy element that ties everything together perfectly. And the best part? It comes together in under 30 minutes, making it the perfect solution for busy evenings.
The Chicken: The marinade is key here. The combination of soy sauce, ginger, and sesame oil creates a delicious, savory flavor that penetrates the chicken beautifully. I usually marinate it for at least 30 minutes, but overnight is even better if you have the time. Grilling the chicken adds a smoky char that elevates the flavor to another level. If you don't have a grill, you can always pan-fry it instead.
The Veggies: I love the combination of Napa cabbage and matchstick carrots in this salad. The cabbage provides a refreshing crunch, while the carrots add a touch of sweetness. Feel free to get creative with the vegetables though! Shredded red cabbage, bell peppers, or edamame would all be delicious additions.
The Toppings: The toasted almonds add a satisfying crunch, and the cilantro provides a fresh, herbaceous note. A sprinkle of sesame seeds at the end adds a final touch of elegance and flavor.
The Dressing: The dressing is simple but incredibly effective. The red wine vinegar adds a bright acidity that balances the richness of the chicken and sesame oil. The green onions add a subtle oniony flavor that complements the ginger and sesame. I always make extra dressing so I can have leftovers for lunch the next day – it’s just that good!
This salad is so much more than just a meal; it's a testament to the fact that healthy eating doesn't have to be boring or time-consuming. It's a quick, easy, and delicious way to fuel your body with good-for-you ingredients after a long day. It's a meal that makes me feel energized and ready to tackle whatever the evening throws my way. Give it a try and let me know what you think!
Tips and Variations:
- Meal Prep: Marinate the chicken and chop the vegetables ahead of time to save even more time during the week.
- Leftovers: This salad is just as delicious the next day, making it a great choice for lunch or meal prepping.
- Add Protein: For extra protein, consider adding cooked quinoa or chickpeas.
- Spice it Up: If you like things spicy, add a little more sriracha or a pinch of red pepper flakes to the marinade.
- Customize it: Feel free to experiment with different vegetables and toppings to create your own unique version of this salad.
This Grilled Ginger-Sesame Chicken Chopped Salad is more than just a recipe; it's a symbol of my commitment to healthy, delicious, and manageable meals. It's a recipe that has become a staple in my busy weeknight routine, and I hope it becomes a favorite in yours as well.
Step-by-step
- 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).
- 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.
