Asian Chicken Salad (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
2. 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.
3. 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.
4. 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
5. Photograph by Antonis Achilleos
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