Description
Flavorful and so delicious, this sesame chicken salad will wow you!
Ingredients
- 4 (4 ounce) skinless, boneless chicken breast halves
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon minced fresh garlic
- ½ teaspoon grated fresh ginger
- 1 cup mayonnaise
- 1 tablespoon sesame oil
- 1 tablespoon white sugar
- ½ teaspoon grated fresh ginger
- 1 tablespoon sesame seeds
- 1 medium head napa cabbage, thinly sliced
- ¼ medium head green cabbage, thinly sliced
- 1 medium carrot, shredded
- ½ cup crispy fried rice noodles
Instructions
- 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.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine mayonnaise
- sesame oil
- sugar
- and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 8 hrs 30 mins
Servings: 4