Grilled Tamari Ginger Chicken Salad With Creamy Chive Vinaigrette

The Modern Salad

Posted by Ulysses Press

About

For summer parties and lazy days by the pool, my mother would make endless batches of this chicken. Just about everyone asked for the recipe. Paired with a creamy vinaigrette that uses a protein-dense soft-boiled egg in lieu of mayonnaise, this salad is substantial and bright with a nod to Asian and French cuisine.

Note: Tamari and soy sauce are both the result of fermented soybeans. Made with little to no wheat, tamari is a deeply flavored, gluten-free alternative to soy sauce.

Serves 4

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You Will Need (24 things)

  • 1 cup Tamari
  • ½ cup Dry White Wine
  • 1 tbsp Grated Ginger
  • 1 tbsp Grated Garlic
  • 2 tsp Fines Herbs , divided
  • 2 tbsp Grapeseed Oil
  • 3 –4 boneless, skinless Chicken breasts (about 2 1/2 pounds), trimmed of excess fat, and sliced in half horizontally
  • 1 Large Egg
  • 1 Medium Shallot , roughly chopped
  • 1 Clove garlic
  • 1 tbsp Dijon Mustard
  • 2 tbsp Fresh Lemon Juice
  • ½ tsp Maple Syrup , grade B
  • 2 tbsp Champagne Vinegar or white wine vinegar
  • ¼ cup Roughly chopped Chives
  • 1 ½ tbsp Toasted Sesame Oil
  • ½ cup Extra Virgin Olive Oil
  • 2 ½ cup Thinly sliced sugar snap Peas
  • 2 ½ cup Finely shredded Napa Cabbage
  • 2 cup Halved Cherry Tomatoes
  • 1 ½ cup Thinly shaved watermelon Radish or other radish
  • ¼ cup Sesame Seeds , toasted
  • 1 Lemon , cut into quarters
  • Sea Salt and freshly cracked black pepper, plus Maldon sea salt for finishing

Steps (5 steps, 25 minutes)

  1. 1

    In a medium bowl, whisk together the tamari, white wine, ginger, grated garlic, 1 teaspoon of the fines herbes, grapeseed oil, and black pepper. Add the chicken, turning several times to evenly coat it. Cover, and marinate in the refrigerator for 4 to 6 hours.

  2. 2

    For the vinaigrette, cook the egg in boiling water for 7 minutes. Remove immediately, and rinse under cold water to stop the cooking. You should have a firm white and barely set yolk. Peel and place in a blender along with the shallot, garlic, mustard, lemon juice, maple syrup, and vinegar.
    Pulse to combine, scraping down the sides as you go. Add the chives, the remaining 1 teaspoon of fines herbes, salt, and pepper. With the motor running, stream in the toasted sesame oil and olive oil until emulsified. Transfer to a glass jar, and store in the refrigerator for up to 5 days.

  3. 3

    Next, preheat the grill to 450°F, or place an indoor grill pan or heavy-cast iron skillet over medium-high heat. Cook the chicken for about 2 to 3 minutes per side, until grill marks form and the internal temperature registers at least 165°F. If using a charcoal grill, create a two-zone fire, with all the coals on one side. Cook the chicken for about 2 minutes per side, then move it to the cool side of the grill, covered, to finish cooking through, if necessary.

  4. 4

    Remove the chicken from the grill, and allow it to rest before slicing on the bias into bite-size pieces. The chicken can be made a day ahead and refrigerated overnight, if desired.

  5. 5

    In a large serving bowl, toss the chicken, peas, cabbage, tomatoes, and radish with the desired amount of vinaigrette. Sprinkle with sesame seeds, Maldon sea salt, and black pepper. Serve with lemon wedges on the side.