asian chicken salad

 
We really enjoyed this salad tonight. The dressing is very, very good. Perfect springtime salad.

asian chicken salad (Food Network Magazine, May 2011)
1/3 cup rice vinegar
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

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. Serves 4.

What I have to say- It is now 8pm and I'm enjoying it as an evening snack. It's even better after the salad has had a chance to sit and absorb all the flavors. Next time I'll make the salad in advance and add the chow mein noodles when it's time to serve it.