Grilled Ginger-Sesame Chicken Chopped Salad

Ingredients

• 1/4 c low-sodium soy sauce
• 2 Tbsp finely minced ginger
• 3 Tbsp canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp toasted sesame oil
• 1 tsp Sriracha
• 1/2 tsp salt, then more to taste as desired
• 1/4 cup red wine vinegar
• 1/4 cup chopped green onions, green and white parts
• 2 boneless skinless chicken breasts
• 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
• 1 1/2 – 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
• 2/3 cup slivered or sliced almonds, toasted
• 1/2 cup cilantro leaves, chopped
• 3 chopped green onions, green and white parts
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds

Directions

1. For the marinade, whisk the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt in a mixing bowl or a 2-cup liquid measuring cup, adding more salt if you want it. The original recipe uses 1 tsp salt; 3/4 tsp may still taste quite salty. Put the chicken breasts in a large resealable bag, pour in 3 Tbsp of the marinade, and keep the rest aside. Close the bag, massage the marinade around the chicken, and refrigerate it for at least 30 minutes or as long as 1 day.
2. For the dressing, stir the red wine vinegar and 1/4 cup chopped green onions into the reserved marinade until combined. Set it aside, or refrigerate it if the chicken will be marinating for more than 1 hour.
3. For the salad, warm a grill or stovetop grill pan over medium-high heat. Lightly oil the grill with canola or vegetable oil, then add the marinated chicken and cook for about 4 minutes on each side, until cooked through; a meat thermometer inserted into the center should read 165 degrees. Move the chicken to a cutting board and rest it for 10 minutes. Slice it crosswise into strips about 1/4-inch thick.
4. To put the salad together, combine the cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro in a large bowl, tossing with just enough dressing to coat. Finish with the sesame seeds and serve.