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Grilled Ginger-Sesame Chicken Chopped Salad

(The Best Years in Life) This healthy grilled ginger-sesame chicken chopped salad is a great one to add to your rotation. It’s easy, it is incredibly flavorful and all the textures in this salad are amazing – the crunch, the chew, the tenderness and the unique bite from the sesame seeds. The best part of this salad is the marinated and grilled chicken. You may enjoy it so much that you will start making it all by itself on occasion. It has the perfect blend of flavors and the marinade ,and is quick and easy to throw together. This salad also features cabbage instead of the same old lettuce. Summer is salad season so keep this recipe handy and try it soon!

Ingredients:

Dressing and Marinade

1/4 c low-sodium soy sauce*
2 Tbsp finely minced ginger
3 Tbsp extra virgin olive oil
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 tsp Sriracha (if you a like more heat add a little more)
1/2 tsp pink Himalayan or Kosher 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 (preferably cage-free organic)
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)

*Be sure to use only soy sauce that is made with fermented non-GMO soy. For healthy soy sauce substitutes, see:

Healthy Soy Sauce Substitutes

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

To find out more or to order, click the above image or click HERE.

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 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 the 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.

Original recipe and image source (modified): http://www.cookingclassy.com/2014/05/grilled-ginger-sesame-chicken-chopped-salad/

To return to our list of Healthy Recipes, click HERE.
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Phone: 903-886-2436 Fax: 903-829-3434

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