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.
Prep Time:
Cook Time:
Total Time:
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 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 |
| kosher salt | |
| 1/2 cup | chow mein noodles |
Directions:
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.
Source: foodnetwork.com
