Ginger-Soy Grilled Chicken with Chilled Herb Dumpling Salad

1.Prepare the Chicken Marinade: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and black pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

2.Cook the Dumplings: Bring a large pot of water to a boil. Add the frozen dumplings and cook according to package directions (usually 6-8 minutes), until they float and are cooked through. Drain immediately and rinse with cold water to stop the cooking process and cool them down. Set aside to drain completely.

3.Prepare the Dressing: In a small bowl, whisk together all the dressing ingredients: rice vinegar, soy sauce, lime juice, sesame oil, chili garlic sauce (if using), and sugar until the sugar is dissolved. Taste and adjust seasoning if necessary.

4.Grill the Chicken: Preheat your grill or grill pan to medium-high heat (about 200°C). Lightly oil the grates. Remove the chicken from the marinade (discard the remaining marinade) and grill for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 74°C and the chicken is nicely charred with grill marks.

5.Rest and Slice the Chicken: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Slice the chicken breasts thinly against the grain.

6.Assemble the Salad: In a large bowl, combine the cooled, drained dumplings, sliced cucumber, scallions, cilantro, and mint. Pour about two-thirds of the prepared Sesame-Lime Dressing over the mixture and gently toss to coat. Add more dressing if desired.

7.Plate and Serve: Divide the chilled dumpling salad among four plates. Arrange the sliced grilled chicken alongside the salad. Drizzle any remaining dressing over the chicken slices and garnish the salad with toasted sesame seeds. Serve immediately.