Grilled Chicken and Chopped Veggie Salad with Sesame-Ginger Vinaigrette
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 489
- Total Fat
- 35 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 94 milligrams
- Sodium
- 492 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 5 grams
- Protein
- 30 grams
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
1/3 cup rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons honey mustard
1 tablespoon grated peeled ginger
3 tablespoons vegetable oil
3 tablespoons sesame oil
1 pound skinless, boneless chicken thighs
1 small head napa cabbage (about 1 pound), cut into bite-size pieces
1 medium carrot, thinly sliced
4 scallions, thinly sliced
1/4 pound snow peas, cut crosswise into thirds
Kosher salt
1/2 cup chow mein noodles
Directions
- Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
- Photograph by Antonis Achilleos