Do you love food/cooking magazines as much as I do? I have piles of recipes that I have ripped out of magazines just waiting to be made. A small percentage of them ever actually get made but today I am sharing one of those recipes that I found in a magazine and actually made. And you are going to be glad I made it!
This is a delicious salad that can be served with or without chicken. It has lots of yummy flavors in the marinade and dressing with – ginger, sriracha sauce, cilantro and hoisin sauce.
Not only does it have lots of yummy flavors but it has lots of great texture too. It uses napa cabbage which is always a nice change from lettuce. I also added in some baby spinach. There is some nice crunch too with almonds, carrots and sesame seeds.
This salad can be served as a main dish with the chicken or as a delicious side salad with an Asian inspired main dish just by leaving the chicken off. We enjoyed this salad a couple of days in a row since we loved it so much. To make the dressing for the salad you will set aside some of the marinade. Just be sure that the part for the dressing NEVER touches your raw chicken. I marinaded my chicken for about 30 minutes but you could do it for longer if you wanted to.
For other yummy Asian inspired dishes check out these:
CopyCat Panera Asian Sesame Chicken Salad – Crunchy Asian Chicken Salad – Asian Spinach Salad
Ginger Sesame Chicken Salad
Ingredients
Marinade and Dressing
- 1/4 C soy sauce
- 2 Tbsp minced ginger
- 1/4 C canola or vegetable oil
- 2 Tbsp hoisin sauce
- 1 Tbsp sesame oil
- 1 tsp sriracha sauce
- 1 tsp salt
- 2 skinless boneless chicken breasts, sliced thinly
- 1/4 C red wine vinegar
- 2 tsp sugar
- 1/4 C finely chopped green onions
Salad
- 1 lb. Napa cabbage thinly sliced
- 2-3 C of baby spinach
- 2 carrots peeled and grated
- 3 green onions thinly sliced (green and white part)
- 1/2 C cilantro leaves coarsely chopped
- 1/2 C sliced toasted almonds
- 1 tsp toasted sesame seeds
Instructions
Marinade
- Mix together soy sauce, ginger, oil, hoisin sauce, sesame oil, sriracha and salt.
- Using a meat pounder or a heavy pan pound the chicken breasts to an even thickness (about 1/2 - 3/4 inch thick)
- Put chicken in zip to bag and add in 4 Tbsp marinade.
- Reserve rest of the marinade for dressing. PLEASE be sure it does not come in contact with the raw chicken.
Dressing
- To reserved marinade add 1/4 C red wine vinegar, sugar and green onions.
Chicken
- Grill marinated chicken breasts in a grill pan or on outdoor grill. Grill until cooked through.
- Allow chicken to rest for about 10-15 minutes.
- Cut into 1/4 inch thick slices
Salad
- In a large bowl combine cabbage, carrots, green onions, cilantro, half of sesame seeds and almonds.
- Add desired amount of dressing and chicken and mix together.
- Garnish with remaining sesame seeds and almonds.
Enjoy!
Leigh Anne
You can also visit me on Facebook, Pinterest, Twitter, Instagram
and Google+
Get my Weekly Menu Plan for FREE!
Receive my FREE "What's for Dinner?" Meal Planning Course, a copy of my FREE ebook that includes my most popular recipes and my FREE weekly Meal Plan.
Latest posts by Leigh Anne (see all)
- Strawberry Cream Pie - June 14, 2019
- Grilled Asparagus - June 12, 2019
- Coconut Chicken - June 11, 2019
Bailey,T.
February 12, 2014 at 7:06 amI too have piles of recipes gathered from online or magazines. I’m curious how you store/organize your recipes? Is there a method to the madness you’ve found functional?
Leigh Anne
February 12, 2014 at 7:09 amI’m not too organized but I do have a small standing file box that I have folders in and organize the recipes by type in there – cookies, chicken, salad etc. I usually end up with a pile of recipes to file next to the file box though!!
teresa
February 12, 2014 at 8:28 amOh my yummy…pinning this for sure! Thanks =)
Barb
February 12, 2014 at 8:30 amHi there- Did you add additional lettuce to the napa cabbage? Looks yummy, thanks for sharing.
Leigh Anne
February 12, 2014 at 9:38 amForgot to add in that I added some baby spinach – will add that to the recipe. Thanks!
Michelle
February 12, 2014 at 9:44 amLooks great!! Did you use spinanch as well?
Leigh Anne
February 12, 2014 at 10:38 amI did and that has been updated in the recipe.
LornaMi
February 14, 2014 at 8:49 amSounds fabulous, thanks for sharing. How many do you think it serves as a side salad? Thanks!
Leigh Anne
February 14, 2014 at 9:05 amProbably about 8
deb in sc
February 14, 2014 at 11:31 amis there anything I can use in place of the siracha? I’m not sure I would have much use for the leftovers.
Leigh Anne
February 15, 2014 at 8:34 amIf you don’t want to purchase Sriracha you could either just leave it out ( it adds some heat) or use Tabasco sauce instead.
Janice
February 16, 2014 at 5:51 pmWe had this salad for a birthday lunch today (minus the sriracha) and it was wonderful. My daughter-in-law said it was the best salad I had ever made. Thanks for sharing.
Leigh Anne
February 16, 2014 at 5:58 pmLove that you loved it!!
Thanks for letting me know.
[email protected]
February 18, 2014 at 7:10 pmI’m in the mood for salads even though it is still winter! Thanks for sharing this with us at our Marvelous Monday Party! Pinning!
Leigh Anne
February 20, 2014 at 7:59 amThanks Deb – I’m always in the mood for a good salad.
Marissa @ Life is Fantasmic
May 23, 2014 at 5:45 amYUM!!! Pinned! I’d love for you to share this at my Saturday Dishes Link Party this weekend! It’s a themed link up & this week’s theme is Memorial Day & Grilling! Feel free to share other posts that fit the theme as well if you have them! (: http://lifeisfantasmic.blogspot.com/
Leigh Anne
May 23, 2014 at 10:25 amThanks for pinning!
Maria
July 7, 2014 at 6:31 amHow much cilantro did you use?
Leigh Anne
July 7, 2014 at 8:14 am1/2 Cup leaves chopped