Soy- and ginger-marinated sesame chicken is tossed with napa cabbage and a garlicky-ginger dressing in this Asian-inspired salad that is perfect for lunch or dinner.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
688 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
Step 3
Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
Step 4
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Step 5
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
Step 6
While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
Step 7
Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.
Ingredients
1 tablespoon white sugar
2 tablespoons brown sugar
1 tablespoon sesame seeds
1 cup mayonnaise
1 tablespoon sesame oil
4 (4 ounce) skinless, boneless chicken breast halves
