Asian Chicken Salad
By á-7997
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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
Details
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.
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