Cookbook:Sesame Chicken Salad

Chicken

 * Boneless chicken breast or thigh
 * Soy sauce
 * Ginger
 * Brown sugar
 * Garlic, minced

Dressing

 * Mayonnaise
 * Sesame oil
 * White sugar
 * Fresh ginger, grated

Assembly

 * Sesame seeds
 * Green cabbage, shredded
 * Carrot, shredded
 * Crispy fried noodles

Equipment

 * Frying pan
 * Grill
 * Knife
 * Stovetop
 * Bowl

Procedure

 * 1) Put the chicken in a bowl. Add the soy sauce, garlic, brown sugar, and ginger. Cover the bowl with plastic wrap and refrigerate for 8 hours.
 * 2) Combine the mayonnaise, sesame oil, white sugar, and ginger to make the dressing. Set aside.
 * 3) Oil the grill. Remove the refrigerated chicken from the marinade, and drain away excess marinade. Put the chicken on the grill, and grill until cooked through (about 10 minutes).
 * 4) Remove the chicken from the grill and cool. Cut it into bite-sized pieces.
 * 5) Toast the sesame seeds in a dry pan, shaking the pan to prevent burning, until they are fragrant (2–3 minutes). Quickly remove the seeds from the pan, and set them aside.
 * 6) Combine the shredded cabbage, carrots, cooked chicken, and toasted sesame seeds. Add the dressing, and toss to combine.
 * 7) Top the salad with crispy fried noodles, and serve.