Asian Chicken Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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. 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. 
  2.  Photograph by Antonis Achilleos

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