Grilled Chinese Chicken Salad

• 1 lb boneless skinless chicken thighs
• 14 cup vegetable oil
• 14 lb snow peas
• 1 12 tablespoons fresh lime juice
• salt
• 2 scallions, cut into thin 1-inch julienne strips
• 10 ounces cabbage, shredded (like coleslaw mix)
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon miso
• 2 garlic cloves, smashed
• 1 teaspoon hot sauce (Chinese garlic-pepper paste like Sriracha)
• 1 teaspoon light brown sugar
• 1 teaspoon sesame oil
• 1 12 teaspoons fresh lime juice

1. Make the Ginger-Miso Spice Paste by combining all of the ingredients in a bowl and mash to a paste.
2. Light a grill.
3. Make 1/4-inch-deep slashes in the chicken thighs.
4. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil and spread it all over the chicken.
5. Grill the chicken over high heat until cooked through, 7 to 8 minutes.
6. Let cool, then cut the chicken into thin strips.
7. Meanwhile, bring a small saucepan of salted water to a boil.
8. Add the snow peas and blanch for 1 minute.
9. Drain and rinse under cold water; pat dry.
10. Slice in half lengthwise.
11. In a large bowl, whisk the remaining 2 tablespoons of paste with the lime juice and the remaining 2 tablespoons of oil.
12. Season with salt.
13. Add the snow peas, scallions, coleslaw mix and chicken, toss well and serve.

chicken thighs, vegetable oil, snow peas, lime juice, salt, scallions, cabbage, fresh ginger, miso, garlic, hot sauce, light brown sugar, sesame oil, lime juice

Taken from www.food.com/recipe/grilled-chinese-chicken-salad-508320 (may not work)