Asian Chicken Salad

Ingredients

• 1 medium carrots thinly sliced
• 0.5 cup chow mein noodles 
• 1 tablespoon ginger grated peeled
• 2 tablespoons dijon honey mustard 
• 4 servings kosher salt 
• 1 pound napa cabbage cut into bite-size pieces
• 0.3 cup rice vinegar (not seasoned)
• 4  scallions thinly sliced
• 3 tablespoons sesame oil 
• 1 pound chicken thighs boneless skinless
• 0.3 pound snow peas 
• 2 tablespoons soya sauce 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• whisk
• grill
• cutting board

Directions

1. 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. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature.
2. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side.
3. Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl.
4. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
5. Photograph by Antonis Achilleos