- 6
Ingredients
- 1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
- 1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons sugar
- 1 tablespoon distilled white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Asian sesame oil
- 1/4 cup vegetable oil
- 6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)
- 1/2 cup chopped scallions
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced almonds, toasted
- 2 tablespoons sesame seeds, toasted
Preparation
Step 1
Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat.