Asian Chicken Salad

Name: Asian Chicken Salad
Ingredients: 1/3 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

13 ingredients

11 steps

Ingredients

1/3 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

Directions

1

Preheat a grill or grill pan to medium high.
2

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.
3

Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature.
4

Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side.
5

Transfer to a cutting board; let rest 5 minutes.
6

Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl.
7

Cut the chicken into 1/2-inch pieces and toss with the salad.
8

Season with salt.
9

Top with the chow mein noodles.
10

Per serving: Calories 489; Fat 35 g (Saturated 5 g); Cholesterol 94 mg; Sodium 492 mg; Carbohydrate 16 g; Fiber 5 g; Protein 30 g
11

Photograph by Antonis Achilleos