Grilled Chicken Chop Salad
Serves: 4
  • Marinade/dressing (see note)
  • ½ cup reduced sodium soy sauce (regular soy sauce can be used)
  • ⅓ cup rice vinegar
  • ¼ cup vegetable oil
  • 3 tablespoons brown sugar
  • 1 tablespoon finely chopped fresh ginger (1 teaspoon ground ginger can be substituted)
  • 1 teaspoon finely chopped garlic
  • 1 pound boneless, skinless chicken breasts
  • Salad
  • 6 cups thinly sliced green cabbage (Trader Joe’s 10 ounce package)
  • 2 cups shredded or thinly sliced carrots (1/3 of Trader Joe’s 10 ounce package)
  • 1 cup roasted cashews
  • ⅓ cup chopped cilantro
  • 3 Tablespoons chopped green onions
  1. Whisk together soy sauce, rice vinegar, vegetable oil, brown sugar, ginger and garlic; measure ½ cup and put in a dish suitable for marinating or in a re-sealable plastic bag. Reserve remaining marinade/dressing.
  2. Pound chicken breasts to ¾ inch thickness between wax paper or in a re-sealable plastic bag. Pour marinade over chicken, turning to coat evenly. Marinate, refrigerated, at least 2 hours or overnight.
  3. Remove chicken from marinade; discard marinade. Preheat a grill or a grill pan on the stove to medium heat; cook chicken, turning when halfway done, until cooked through (internal temperature of 165 degrees F.); set aside for 5-10 minutes to “rest” (resting keeps the juices in the chicken instead of on the cutting board when it is cut). Thinly slice chicken (chicken can also be refrigerated and served chilled).
  4. For the salad, toss together cabbage, carrots, cashews, cilantro and green onion with the remaining marinade/dressing until everything is evenly coated. Top with sliced chicken (chicken can also be tossed together with salad ingredients).
1-1/4 cups bottled Asian-style salad dressing can be substituted for the marinade/dressing.
Recipe by A Year at the Table at