Chicken Salad With Ginger Black Garlic Asian Dressing Recipe
Chicken Salad with Ginger Black Garlic Asian Dressing
Brie Thompson
4
15 minutes
17 minutes
This Asian inspired chicken salad is all about crunch and big flavor. Black Garlic Tamari Barrel Aged Balsamic, Toasted Sesame Oil, and Roasted Shallot Infused Olive Oil come together in a dressing that clings to crisp napa cabbage, carrots, and grilled chicken. Creamy avocado and a sprinkle of black sesame seeds finish every bowl.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Chicken Salad
- 2 Chicken Breasts
- 1 Tbsp Black Garlic Shiitake Rub
- 1 tsp Black Garlic Infused Sea Salt
- ½ Head Napa Cabbage
- 2 Carrots
- ½ Bunch Cilantro
- ¼ cup Slivered Almonds
- 1 Avocado
- 1 Tbsp Black Sesame Seeds
Dressing
- 3 Tbsp Black Garlic Tamari Barrel Aged Balsamic
- 1 Tbsp Ginger White Barrel Aged Balsamic
- 2 Tbsp Toasted Sesame Oil
- 1 Tbsp Roasted Shallot Infused Olive Oil
- 1 tsp Black Garlic Infused Sea Salt
Directions
Heat a grill to 400°F. Season the chicken with Black Garlic Shiitake Rub and Black Garlic Infused Sea Salt. Place the chicken on the grill and cook until no longer pink and it reaches an internal temperature of 165°F, 5 to 6 minutes per side. Let rest for 5 minutes, then chop into ¼ inch pieces.
Meanwhile, thinly slice the cabbage, cut the carrots, chop the cilantro, and slice the avocado.
Whisk together the Black Garlic Tamari Barrel Aged Balsamic, Ginger White Barrel Aged Balsamic, Toasted Sesame Oil, Roasted Shallot Infused Olive Oil, and Black Garlic Infused Sea Salt in a large bowl. Add the cabbage, carrots, cilantro, almonds, and chicken. Toss to coat, then arrange on a serving platter.
Top the salad with the avocado. Sprinkle with the black sesame seeds. Serve immediately.