Asian,  Chicken,  Cooking for a Crowd,  Grilling,  Recipes

Grilled Ginger-Sesame Chicken Salad

We had such a terrific dinner Monday night! It was one of those meals that the first time you pull it together, it’s a home run! This marinade is simply delicious, and with a few additional ingredients it becomes an unbelievably tasty vinaigrette. I really want to start showing how I balance what Jeff and I (and the older boys if they are home) want to eat for dinner with what the four younger ones will eat, and most importantly that dinner will be a HAPPY time. My kids enjoy eating all kinds of flavors, they just don’t like having their food mixed together. This dinner is an really accurate picture of how dinner works at our house.

Our grown-up dinner salad this evening. If you have kids who would enjoy a salad like this good for you! My kids would not!
Our grown-up dinner salad this evening. If you have kids who would enjoy a salad like this good for you! My kids would not!


Our kid-friendly dinner...the same grilled ginger-sesame chicken, along with grilled green beans and corn.
Our kid-friendly dinner…the same grilled ginger-sesame chicken, along with grilled green beans and corn. No pots and pans to wash!
Grilled Ginger-Sesame Chicken Salad
Author: Kate Wagner
Serves: 8-10
I know this recipe makes A LOT of chicken, but consider following the recipe ratios as is. I slice each of the 5 large chicken breasts that come in the family size pack in half. That gives me 10 servings of chicken (an adult might want 2, but 1 works perfectly for a child). I fed 2 grown-ups, 2 college kids, 2 teenagers and 2 kids and I have 2 pieces of chicken left over. If you don’t need that much consider making the marinade and then marinating your chicken in two separate bags. Use one bag for dinner now and freeze the other bag for dinner in the next month. Asian marinades in general always freeze well, and it is such a great feeling to be one step away from throwing dinner on the grill. Happy cooking!
  • 1 1/2 cups Low-sodium soy sauce
  • 1 cup Canola oil
  • 1/4 cup Hoisin sauce
  • 5 tbsp Ginger (see note)
  • 5 tbsp Sesame oil
  • 4 tsp Sriracha
  • 5 lbs Skinless, boneless chicken trimmed
  • 1 cup Rice wine vinegar, unseasoned
  • 4 tbsp Scallions, minced (see note)
  • Amounts on the salad ingredients will vary according to how many salads you are fixing:
  • Romaine
  • Broccoli slaw
  • Unsalted, roasted peanuts
  • Cilantro, minced
  1. In a medium size bowl whisk together soy sauce, canola oil, hoisin sauce, ginger, sesame oil and Sriracha.
  2. Place chicken in a Ziploc bag and add 1 1/2 cups of the marinade to the bag. Once the bag is sealed, massage chicken to make sure each piece is covered in the marinade. Refrigerate for a minimum of 2 hours and up to 8 hours. Remove from the fridge 30 minutes before grilling.
  3. Meanwhile back in the bowl with the remaining marinade. Add rice vinegar and whisk throughly. Next add scallions and whisk to combine. Pour into a Mason jar or tupperware and refridgerate until ready to use.
  4. When you are ready to grill – remove chicken from the fridge 30 minutes prior. Spray the grill with canola spray and turn the burners to low. Close the lid and allow the grill to heat up for 5-10 minutes.
  5. Place chicken on the grill and allow to cook without turning for 10 minutes (with grill lid closed).
  6. Once you put the chicken on the grill start to assemble your salads.
  7. Flip chicken and cook the other side for 10 minutes more. Depending on the thickness of your chicken it could be done now, or might need an additional 5-10 minutes. If you have a digital thermometer, use it – it’s so helpful! You want you chicken to have an internal temp of 160, then you can pull it. It will reach the safe temp of 165 while it rests. Let the chicken rest for 5-10 minutes to allow it to finish cooking and the juices to redistribute.
  8. Thinly slice and serve atop the salad.
[b]Ginger[/b] – I bought fresh ginger once and thought it to be expensive and a pain to peel. I discovered ginger paste in a tube, and I know it sounds like a huge exaggeration, but it changed my life! I love Asian food and it is so helpful to know you always a tube of Ginger paste in the fridge. It keeps for a few months, is very inexpensive AND most importantly, it is so quick and easy to use![br][b]Scallions[/b] – the easiest way to cut the green parts is to use scissors.


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