Warm Grilled Chicken Salad with Ginger-Soy Vinaigrette

Preparation

1. Step 1

   Preheat a charcoal grill or grill pan to high.

   Step 2

   Grate or mince the ginger, add half to a shallow dish for the mushrooms, and reserve the other half in a bowl for the vinaigrette. To the shallow dish, add about 2 tablespoons of the tamari and about 3 tablespoons of the vegetable oil. Season with salt and pepper. Flip the portobello mushroom caps around in the marinade in the shallow dish. Place the mushroom caps on the grill and cook on each side for 4 to 5 minutes, until tender and cooked through.

   Step 3

   Season the chicken cutlets with salt, pepper, and the ground coriander. Place the seasoned chicken cutlets on the grill and cook for 4 minutes per side, or until the chicken is cooked through.

   Step 4

   Add the lime juice, Dijon mustard, and the remaining 2 tablespoons of tamari to the reserved ginger. Combine, then whisk in the remaining 3 tablespoons of vegetable oil.

   Step 5

   Remove the mushrooms and chicken from the grill and slice into 1/2-inch slices. Toss the sliced chicken, sliced mushrooms, and the spinach with the dressing. Garnish with the toasted sesame seeds.