Asian Chicken Salad

By cheeserohan

Ingredients

• 1/2 cup rice vinegar (not seasoned)
• 2 Tablespoons soy sauce
• 2 Tablespoons honey mustard
• 1 Tablespoon grated peeled ginger
• 3 Tablespoons vegetable oil
• 3 Tablespoons sesame oil
• 1 pound skinless, boneless chicken thighs
• 1 small head napa cabbage (about 1 pound), cut into bite size pieces
• 1 medium carrot, thinly sliced
• 4 scallions, thinly sliced
• 1/4 pound snow peas, cut crosswise into thirds
• kosher salt
• 1/2 cup chow mein noodles

Preparation

Step 1

1. Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined.

2. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes.

3. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.