Grilled Ginger-Sesame Chicken Salad | Curtis Stone | Recipe

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

For the dressing, whisk the vinegar and scallions into the remaining marinade. Set aside.

For the chicken, heat a grill pan over medium-high heat. Remove the chicken from the marinade, add to the grill pan, and cook for about 4 minutes per side, or until the chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let cool for 15 minutes.

Cut the chicken crosswise into 1/4-inch-thick slices.

To assemble the salad, in a large bowl, toss the chicken, cabbage, carrots, scallions, and cilantro with enough dressing to coat lightly.

To serve, mound the salad in the center of four plates. Rewhisk the dressing and drizzle a little over and around the salad. Sprinkle the almonds and sesame seeds over and serve.

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