Another quick and easy dish - ginger sesame chicken salad! I'm on a salad roll lately. Probably because I did my Cardiology elective. and I feel like bad if I eat fried foods while talking to my patients about heart healthy diets.
I did the elective because I definitely needed practice at reading EKGs and echocardiograms. And I'll always have to manage heart failure, heart attack, coronary artery disease, and hypertension no matter what because everybody has that, so I might as well learn all those heart medications sooner rather than later.
A great team + amazing attending = magical learning for med student. because he has so much energy
1/4 c soy sauce
2 Tbsp grated ginger
2 Tbsp hoisin sauce
1 Tbsp sesame oil
2 tsps Sriracha sauce
1/4 cup red wine vinegar
1/4 cup chopped green onions
boneless skinless chicken breasts
1 lb napa cabbage, thinly sliced crosswise
2 medium carrots, thinly sliced
2/3 cup slivered almonds, toasted
1/2 cup cilantro leaves, chopped
3 green onions, chopped
white and black sesame seeds, toasted
In bowl, whisk together all your ingredients for the marinade. Marinate the chicken breasts with a quarter of your sauce (the rest will be the dressing) in the refrigerator at least an hour.
Preheat the oven to 400 F. Bake your chicken in the oven for 40 min until done (depending on thickness). You can also grill your chicken over medium heat. Cut chicken crosswise into strips about 1/4-inch thick.
In a large bowl, toss together chicken, cabbage, carrots, almonds, green onions, and cilantro with your remaining dressing to coat the salad. Sprinkle with sesame seeds and serve with the chicken cold or warm.