Photo: Maya Visnyei
Warm grilled chicken that's perfectly seasoned and tossed on a bed of veggies? What's not to love about this salad?
3 tbsp very finely peeled and chopped ginger
1/4 cup low-sodium soy sauce
3 tbsp canola oil
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
1 tsp Sriracha sauce
1 tsp kosher salt
2 skinless, boneless chicken breasts, halves (about 255g each)
1/4 cup red wine vinegar
1/4 cup minced green onions, (white and green parts)
Marinade: In a medium bowl, whisk the ginger, soy sauce, canola oil, hoisin sauce, sesame oil, Sriracha and salt to blend. Transfer 3 tbsp of the mixture to a baking dish, then add the chicken and turn to coat it. Cover and refrigerate for 1 hr, turning after 30 min, or let marinate all day in the refrigerator to make prep faster when you are ready to start dinner.
Dressing: Whisk the vinegar and green onion into the remaining marinade. Set aside.
Heat a grill pan over mediumhigh. Remove the chicken from the marinade, add to the grill pan and cook for about 4 min per side, or until the chicken shows no sign of pink when pierced in the thickest part with a small sharp knife. Transfer to a cutting board and let cool for about 15 min.
Cut the chicken crosswise into ¼-in.-thick slices.
Salad: In a large bowl, toss the chicken, cabbage, carrots, green onions and cilantro with enough dressing to coat lightly.
Mound the salad in the centre of four plates. Re-whisk the dressing and drizzle a little over and around the salad. Sprinkle with almonds and sesame seeds, and serve.
Recipe by Curtis Stone and excerpted from What’s For Dinner?, published by Appetite by Random House. Photo by Maya Visneyi.