Asian Chicken Cabbage Salad

Serves 4
Adapted from Katherine Martinelli

Ingredients

• ¼ cup soy sauce
• ¼ cup mirin (sub white wine vinegar)
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 1/4 lb. boneless, skinless chicken
• ½ large white cabbage, shredded
• 1 large carrot, julienned
• 1 package snow peas, cut in half
• 1 bell pepper, julienned
• 1 cup sliced scallions
• ¼ cup almond slivers, toasted
• 1 package ramen noodles, broken up
• 1 tablespoon sesame seeds, toasted

Directions

1. Put the soy sauce, mirin, water, sesame oil, and brown sugar in a small pot over low heat. Heat, stirring, just until the sugar has fully dissolved. Whisk in the olive oil and set aside to cool.
2. Roast the chicken in the oven set at 350 for 25 minutes, or until no longer pink in the middle. Cut into bite-size pieces.
3. Put the cabbage, carrot, snow peas, pepper, scallions, almond slivers, and uncooked noodles in a salad bowl. Pour half of the dressing over and toss vigorously until every piece of vegetable is coated. Add the chicken and more dressing until the salad is well dressed. The remaining dressing will keep in a sealed container in the fridge for at least 1 week.
4. Garnish with the sesame seeds and serve (salad can be made up to a few hours ahead and refrigerated; simply omit the noodles and toss in just before serving.)