Sunday, July 21, 2013

Grilled ginger-sesame chicken salad

Yesterday was Sunday and it was also after a day of feasting and partying so I thought why not cleanse our stomachs? You would probably think, oh no, vegetable juice and nothing else. Ok,  honestly that sounds horrible to me. I was just thinking of simple salad with loads of vegetables and maybe some chicken breast without any fats.

I came across this recipe from Curtis Stone and I thought this would be a light and refreshing starter or even meal. 

See the prep and cooking time for this recipe and you will know why I want to do this. It's so easy peasy. My modifications are in blue.

Prep time: 15 minutes, plus 30 minutes' marinating time
Cooking time: 10 minutes

Marinade and dressing

¼ cup reduced-sodium soy sauce
3 Tbsp very finely chopped peeled fresh ginger
3 Tbsp canola oil
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 tsp sriracha sauce
1 tsp kosher salt
2 (9-oz) boneless, skinless chicken-breast halves
¼ cup red wine vinegar
¼ cup minced scallions (white and green parts)


1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise I also used rocket leaves
2 carrots, shredded or cut into matchstick-size strips I omitted this as I'm no fan of carrots
3 scallions (white and green parts), thinly sliced on a sharp diagonal
⅔ cup lightly packed fresh cilantro leaves
½ cup slivered almonds, toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (optional)

  1. Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to blend. Transfer 3 Tbsp of the marinade to a baking dish, add chicken, and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
  2. Dressing: Whisk vinegar and scallions into the remaining marinade. Set aside.
  3. Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side, or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
  4. Cut chicken crosswise into ¼-inch-thick slices.
  5. Salad: In a large bowl, toss chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.
  6. Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.

Makes 4 servings. Each serving: 420 cal, 24 g fat, 32 g protein, 19 g carb.

So how does my chicken salad tempt you? To me, I felt it was very clean, refreshing as well as filling. I didn't have anything apart from this for dinner. And I still felt full ;)

Wanna cook or bake like Curtis Stone? To join, simply cook or bake any recipe from Curtis Stone's website, his recipe collection at Coles website or at Masterchef Australia or his cookbooks and blog hop with us for the whole month of July 2013. For more details, please see this.

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Also, I'm going to submit this post to Cook-Your-Books #2 by Joyce from Kitchen Flavours.


I'm also submitting this post to this month's Little Thumbs Up hosted by Bake for Happy Kidsmy little favourite DIY and Chef and Sommelier.

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