Asian Chicken Salad

Mary Ann Laun

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Ingredients

1/2 c. slivered almonds
3 T. sesame seeds
4 ounces sugar snap peas
2 medium carrots
One 3-inch piece fresh ginger
4 medium scallions
1/3 c. vegetable oil
3 T. seasoned rice vinegar
2 t. toasted sesame oil
2 t. soy sauce (low sodium, if you prefer)
3/4 t. hot chili sauce (preferably sriracha)
Kosher salt
1/2 small head napa cabbage
1 small romaine lettuce heart
6 large radishes (optional)
1 package ramen noodles
3 c. packed shredded skinned cooked chicken from a large storebought rotisserie chicken, or leftovers
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In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden.
Transfer them to a plate and add the sesame seeds to the same skillet.
Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.
Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water.
Remove the strings from the peas and cut diagonally in half.
Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water.
When the peas have cooled, drain them thoroughly and pat them dry.
Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon).
Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each).
Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender.
Blend until smooth; season with salt to taste.
Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each.
Coarsely shred the radishes, if using (about 1 cup).
Coarsely crumble the ramen noodles.
Combine the chicken, cabbage, romaine, peas, radishes (if using), almonds, sesame seeds, and green parts of the scallions in a large bowl.
Toss with half the dressing.
Sprinkle the ramen noodles over the top and serve; pass the remaining dressing.

1/2 c. slivered almonds
3 T. sesame seeds
4 ounces sugar snap peas
2 medium carrots
One 3-inch piece fresh ginger
4 medium scallions
1/3 c. vegetable oil
3 T. seasoned rice vinegar
2 t. toasted sesame oil
2 t. soy sauce (low sodium, if you prefer)
3/4 t. hot chili sauce (preferably sriracha)
Kosher salt
1/2 small head napa cabbage
1 small romaine lettuce heart
6 large radishes (optional)
1 package ramen noodles
3 c. packed shredded skinned cooked chicken from a large storebought rotisserie chicken, or leftovers