Asian Chicken Salad

By á-7997

Ingredients

• 1/3 c rice vinegar
• 2 tbsp soy sauce
• 2 tbsp honey mustard
• 1 tbsp grated, peeled ginger
• 3 tbsp vegetable oil
• 3 tbsp sesame oil
• 1 lb boneless, skinless chicken thighs
• 1 med carrot, thinly sliced
• 4 scallions, thinly sliced
• 1 cabbage
• 1/4 lb snow peas, cut crosswise into thirds
• kosher salt
• 1/2 c chow mein noodles

Preparation

Step 1

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

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

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.