Grilled Ginger-Sesame Chicken Chopped Salad
Prep time: 
Cook time: 
Total time: 
Serves: 5 entree portions
  • ¼ cup low-sodium soy sauce
  • ¼ cup red wine vinegar
  • 3 Tbsp olive oil
  • 2 Tbsp hoisin sauce
  • 2 Tbsp ginger root, finely minced
  • 1 Tbsp toasted sesame oil
  • 2 tsp Sriracha
  • ½ tsp salt
  • 1½ lbs boneless, skinless chicken breasts
  • 1¾ lb napa cabbage, finely chopped (all but 3-4 inches from the base)
  • 12 oz broccoli slaw
  • 1 cup loosely packed cilantro leaves, chopped
  • 6 green onions, diced
  • ⅔ cup sliced almonds, toasted
  • 2 tsp white sesame seeds, toasted
  1. To prepare the dressing, whisk together all of the dressing ingredients in a 2 cup liquid measuring cup; refrigerate until ready to use.
  2. Heat a grill to medium-high heat. Grill chicken 5-7 minutes per side or until cooked through and a meat thermometer reads 165 degrees F or higher. Transfer grilled chicken to a cutting board and let rest 10 minutes. Cut chicken crosswise into ¼-inch thick strips.
  3. Meanwhile, toss together the napa cabbage, broccoli slaw, cilantro, and green onions in a large bowl. Drizzle three-fourths of the dressing and toss well. Top with chicken, drizzle with remaining dressing and toss again. Top with almonds and sesame seeds and gently toss a final time; serve immediately.
Adapted from Cooking Classy, originally adapted from Curtis Stone via Menu Musings
Nutrition Information
Serving size: ⅕ recipe (about 3 cups. including chicken & dressing) Calories: 436 Fat: 22.8 Carbohydrates: 22.6 Sugar: 9.6 Sodium: 857 Fiber: 5.4 Protein: 34.2 Cholesterol: 66
Recipe by Prevention RD at