Grilled Tamari-Ginger Chicken Salad with Creamy Chive Vinaigrette

The Modern Salad by Elizabeth Howes

(Ulysses Press, 2016, $21.95)

• 1 cup tamari 
• 1/2 cup dry white wine
• 1 tbsp. grated ginger
• 1 tbsp. grated garlic
• 2 tsp. fines herbes (finely chopped parsley, chives, tarragon, and chervil), 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
• 1/2 tsp. maple syrup, grade B
• 2 tbsp. Champagne vinegar or white wine vinegar
• 1/4 cup roughly chopped chives
• 1 1/2 tbsp. toasted sesame oil
• 1/2 cup extra virgin olive oil
• 2 1/2 cups thinly sliced sugar snap peas
• 2 1/2 cups finely shredded Napa cabbage
• 2 cups halved cherry tomatoes
• 1 1/2 cups thinly shaved watermelon radish or other radish
• 1/4 cup sesame seeds, toasted
• 1 lemon, cut into quarters
• Sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing

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 4-6 hours.

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.

Next, preheat the grill to 450 degrees, or place an indoor grill pan or heavy-cast iron skillet over medium-high heat. Cook the chicken for about 2-3 minutes per side, until grill marks form and the internal temperature registers at least 165 degrees. 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. 

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.

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. Serves 4.

BERRYESSA BREWING CO. SESSION SAISON

Located in blink-and-you’ll-miss-it Winters, just 45 minutes from Sacramento, Berryessa is a 20-barrel craft brewery headed by award-winning Brewmaster Chris Miller. Producing unfiltered, naturally carbonated brews since 2011, they feature both core beers—from a gold medal-winning English mild (Whippersnapper) to a Double Tap IPA that pours hazy orange with a thick, foamy head, sticky mandarin tropical aroma and rich malty base—plus rotating seasonal taps. Enjoy the current offerings at their relaxed, family-friendly taproom that’s sited in a converted fruit-packing shed.

Session Saison pours light golden in color with medium body and boasts a crisp white head. The aroma is made up of oranges, hints of vanilla and spice notes, while the taste has smidgens of citrus, malt and earthiness. Saisons are typically served during summer months, and this particular one makes for a delightful pairing with the Grilled Tamari-Ginger Chicken Salad.

—Richard Righton, Owner, 36 Handles Pub & Eatery