Grilled Asian Chicken Salad

• 1 lb boneless skinless chicken thighs
• 14 cup ginger paste (Ginger Miso Paste)
• 14 cup vegetable oil
• 14 lb snow peas
• 1 12 tablespoons fresh lime juice
• kosher salt
• 2 green onions, cut into thin 1 inch julienne strips
• 10 ounces coleslaw mix (4 cups)

1. Preheat grill over high heat; score chicken 1/4-inch deep.
2. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil; spread over chicken.
3. Grill chicken until cooked through, about 7 or 8 minutes; let cool, then cut into thin strips.
4. Meanwhile, blanch the snow peas in salted water for about 1 minute; drain and rinse in cold water, pat dry, and slice in half, lengthwise.
5. In a large bowl, whisk the remaining spice paste with the lime juice and remaining oil; season with salt.
6. Add snow peas, green onions, coleslaw mix, and chicken; toss and serve.

chicken thighs, ginger paste, vegetable oil, snow peas, lime juice, kosher salt, green onions

Taken from www.food.com/recipe/grilled-asian-chicken-salad-477834 (may not work)