A delightful and refreshing chicken salad with an Asian twist, perfect for any occasion.
Mix the white wine, soy sauce, and ground ginger in a mixing bowl to create the marinade.
Ensure the marinade is well mixed to evenly coat the chicken.
Place the chicken breasts in the marinade and refrigerate for at least 2 hours.
For deeper flavor, marinate the chicken overnight.
Drain the chicken from the marinade and grill until fully cooked.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Chop the green onions and broccoli into bite-sized pieces.
Use fresh and crisp vegetables for the best texture.
Combine the green onions, broccoli, almonds, and cooked chicken in a salad bowl.
Mix gently to avoid bruising the vegetables.
In a jar, combine the white wine vinegar, soy sauce, dry mustard, sugar, ginger, and Tabasco sauce. Shake well to mix.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing gradually to avoid over-dressing the salad.
Sprinkle toasted sesame seeds on top before serving.
Toast the sesame seeds lightly to enhance their nutty flavor.
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