Ginger Sesame Grilled Salad: A Fresh Twist for Summer Feasts

Enjoy a refreshing Ginger Sesame Grilled Salad that brings summer to your table with vibrant flavors and healthy ingredients.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Resting Time 10

Total Time 50

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Marinade

3 tablespoons Low-sodium soy sauce Substitute with tamari for gluten-free option.
1 tablespoon Finely minced ginger Use jarred ginger if fresh is unavailable.
2 tablespoons Canola oil Vegetable oil can be used as an alternative.
2 tablespoons Hoisin sauce Substitute with plum sauce if needed.
1 tablespoon Toasted sesame oil Use regular sesame oil without toasting.
1 teaspoon Sriracha Adjust based on heat preference.
to taste Salt Enhances flavors.

Dressing

2 tablespoons Red wine vinegar White wine vinegar can be used as a substitute.
2 tablespoons Chopped green onions Replace with chives if preferred.

Salad

1 pound Boneless skinless chicken breasts Swap with tofu for vegetarian version.
4 cups Napa cabbage Green cabbage is a suitable substitute.
2 cups Matchstick carrots Shredded carrots can work too.
1/2 cup Slivered or sliced almonds (toasted) Swap with sunflower seeds for nut-free option.
1/4 cup Cilantro leaves Use parsley for those who dislike cilantro.
to taste White and black sesame seeds Omit if unavailable or use more almonds.

Equipment

Grill
mixing bowl
Resealable Bag

Method

Preparation

Marinate the Chicken: In a medium bowl, whisk together the low-sodium soy sauce, finely minced ginger, canola oil, hoisin sauce, toasted sesame oil, Sriracha, and salt until well blended. Place the boneless skinless chicken breasts in a resealable bag, then pour 3 tablespoons of the marinade over the chicken. Seal the bag and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for best flavor.
Prepare the Dressing: While the chicken marinates, mix the remaining marinade with red wine vinegar and chopped green onions to create a zesty dressing. Set aside.
Grill the Chicken: Preheat your grill to medium-high heat and brush the grates with oil. Remove the chicken from the marinade and grill for about 4 minutes on each side, or until cooked through. Let it rest for 10 minutes before slicing.
Assemble the Salad: In a large mixing bowl, combine napa cabbage, grilled chicken, matchstick carrots, toasted almonds, and cilantro. Drizzle with dressing and toss to combine.
Serve and Enjoy: Sprinkle sesame seeds on top and serve immediately for the freshest taste.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 10000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Marinate chicken overnight for enriched flavor. Ensure grill is preheated for best results. Let chicken rest before slicing to retain juices. Adjust dressing to taste before serving. Use nut alternatives for allergies.

Tried this recipe?

Let us know how it was!