Sesame-ginger Chinese chicken salad
7
Points®
Total time: 53 min • Prep: 30 min • Cook: 8 min • Serves: 6 • Difficulty: Easy
A seemingly rich but light dressing makes this veggie-packed salad something special. Full of color and texture, serve this salad as a hearty lunch or dinner salad. With two cups per serving, no one will leave the table hungry. Ready in just under an hour, you can speed up your prep time with leftover chicken or pre-cooked purchased chicken. The dressing can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whisk before serving.
Ingredients
Uncooked boneless skinless chicken breast(s)
1 pound(s)
Low sodium soy sauce
3 Tbsp
Rice wine vinegar
2 Tbsp
Sesame oil
1 tsp
Rice wine vinegar
2 Tbsp
Honey
2 Tbsp
Sesame oil
4 tsp
Olive oil
1 Tbsp
Water
1 Tbsp
Minced ginger
1 Tbsp
Low sodium soy sauce
1 Tbsp
Jarred minced garlic
2 tsp
Sriracha hot sauce
1 tsp
Shredded uncooked napa cabbage
4 cup(s)
Shredded red cabbage
2 cup(s)
Shredded carrots
2 cup(s)
Red bell pepper(s)
1 medium
Shelled edamame
1 cup(s)
Uncooked scallion(s)
2 Tbsp
Cilantro
2 Tbsp
Sesame seeds
1 Tbsp
Instructions
1
In a glass bowl, combine chicken, soy sauce, vinegar and sesame oil; toss to combine, cover and marinate at least 15 minutes or up to overnight.
2
In another bowl, whisk together dressing ingredients; set aside (and refrigerate if not using soon).
3
When ready to cook chicken, off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken, turning once, until cooked through, about 3 to 4 minutes per side.
4
In a serving bowl, combine both types cabbage, carrots, red pepper and edamame; top with chicken. Drizzle salad with dressing and toss to coat; garnish with scallions, cilantro and sesame seeds. Yields about 2 cups salad per serving.
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