Asian Chicken Salad

Asian Chicken Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

  • ¼

    lb snow peas, cut crosswise into thirds

  • kosher salt

  • ½

    c chow mein noodles

Directions

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.


Nutrition

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