Asian Chicken Salad
An Asian-inspired mixture, with rice vinegar, soy sauce and ginger, does double duty as a marinade and a salad dressing.
Dovetailing Tip: Begin marinading the London Broil to have ready for tomorrow.
|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 thigh|
|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|
|1/2 cup||chow mein noodles|
Preheat a grill or grill pan to medium high. 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. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. 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. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.