Curtis Stone’s Grilled Ginger-Sesame Chicken Salad

This recipe from Curtis Stone gives chicken salad a tasty Asian twist with hoisin sauce, spicy Sriracha, and ginger.

sriracha

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Try out some of Curtis Stone’s other fresh, tasty recipes.

I had never had a Chinese chicken salad until I came to the States. I’m just going to say it out loud — I love it. And I love it as a light and lovely main course salad. The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, and rich sesame oil, with the fresh flavor of ginger punching through it all. It’s so good that I use it as the chicken marinade as well. Includes spring’s snow peas, spring onions, and carrots.

(Makes 4 servings)

Ginger-Sesame Marinade/Dressing:

  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons very finely chopped peeled fresh ginger
  • 3 tablespoons canola oil
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon kosher salt
  • 2 boneless, skinless chicken breast halves (about 9 ounces each)
  • ¼ cup red wine vinegar
  • ¼ cup minced scallions (white and green parts)

Salad:

  • 1 pound napa cabbage, halved lengthwise and very thinly sliced crosswise
  • 2 carrots, cut into matchstick-size strips
  • 3 scallions (white and green parts), thinly sliced on a sharp diagonal
  • ⅔ cup lightly packed fresh cilantro leaves
  • ½ cup slivered almonds, toasted
  • 1 teaspoon white sesame seeds, toasted
  • 1 teaspoon black sesame seeds (optional)

To make marinade:

  • In medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend.
  • Transfer 3 tablespoons of mixture to baking dish.
  • Add chicken and turn to coat it.
  • Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.

To make the dressing: 

Whisk vinegar and scallions into remaining marinade. Set aside.

For the chicken:

  • Heat grill pan over medium-high heat.
  • Remove chicken from marinade, add to grill pan, and cook for about 4 minutes per side, or until chicken shows no sign of pink when pierced in thickest part with tip of small sharp knife.
  • Transfer to cutting board and let cool for 15 minutes.
  • Cut chicken crosswise into ¼-inch-thick slices.

To assemble the salad: 

  • In large bowl, toss chicken, cabbage, carrots, scallions, and cilantro with enough dressing to coat lightly.
  • Mound salad in center of four plates.
  • Rewhisk dressing and drizzle a little over and around salad. Sprinkle almonds and sesame seeds over and serve.

Nutrition Facts

Per serving

Calories: 437

Total Fat: 26 g

Saturated Fat: 3 g

Sodium: 1321 mg

Carbohydrate: 16 g

Fiber: 5 g

Protein: 36 g

Diabetic Exchanges: 1 ½ vegetables, 3 ½ lean meat, 5 fat

Try out some of Curtis Stone’s other fresh, tasty recipes.

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