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This healthy grilled chicken salad with an Asian twist is Curtis Stone's version of Wolfgang Puck's famous Chinois Chicken Salad, which he calls the one recipe he wishes he wrote.
"I had never had a Chinese chicken salad until I came to the States. I'm just going to say it out loud—I love it. The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, rich sesame oil, with the fresh flavor of ginger punching through it all." –Curtis
Pro Tip from Curtis: Use the dressing as the chicken marinade, too.
Adapted from What's for Dinner?: Delicious Recipes for a Busy Life by Curtis Stone. Copyright © 2013 by Curtis Stone. Used with permission by Ballantine Books. All rights reserved.
For other popular recipes by Curtis Stone, check out his Pan-Seared Rib-Eye Steaks and Crepes with Homemade Ricotta + Maple-Strawberry Syrup.
Plus, for more recipes chefs and cookbook authors wish they had written themselves, try Sara Moulton's take on Jean Anderson's Oven Fried Chicken and Jacques Pépin's version of British pastry chef Claire Clark's Lemon Posset.
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons very finely chopped peeled fresh ginger
- 3 tablespoons canola oil
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon Sriracha sauce
- 1 teaspoon kosher salt
- 2 boneless, skinless chicken breast halves (about 9 ounces each)
- ¼ cup red wine vinegar
- ¼ cup minced scallions (white and green parts)
- 1 pound napa cabbage, halved lengthwise and very thinly sliced crosswise
- 2 carrots, cut into matchstick-size strips
- 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 teaspoon white sesame seeds, toasted
- 1 teaspoon black sesame seeds (optional)
For the marinade, in a medium bowl, whisk the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend. Transfer 3 tablespoons of the mixture to a baking dish, then add the chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.
For the dressing, whisk the vinegar and scallions into the remaining marinade. Set aside.
For the chicken, heat a grill pan over medium-high heat. Remove the chicken from the marinade, add to the grill pan, and cook for about 4 minutes per side, or until the 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 cool for 15 minutes.
Cut the chicken crosswise into 1/4-inch-thick slices.
To assemble the salad, in a large bowl, toss the chicken, cabbage, carrots, scallions, and cilantro with enough dressing to coat lightly.
To serve, mound the salad in the center of four plates. Rewhisk the dressing and drizzle a little over and around the salad. Sprinkle the almonds and sesame seeds over and serve.