Grilled Chicken with Carrot-Ginger Salad

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Grilled Chicken with Carrot-Ginger Salad
  • 4Servings


  • 2 large boneless, skinless chicken breasts, butterflied then halved
  • 1/4 cup plus 4 tsp. store-bought sesame-ginger dressing
  • 3/4 pound small carrots, peeled
  • 4 radishes, trimmed and thinly sliced
  • 1/3 cup cilantro leaves


In a resealable freezer bag, combine chicken and 1/4 cup dressing. Seal; chill overnight. Peel carrots into ribbons. In bowl, toss carrots, radishes, cilantro and 4 tsp. dressing; season. Remove chicken from marinade; season and cook in grill pan over medium-high, turning once, 3 minutes. Serve with salad.