Mai Fun Chicken Salad with Hoisin Dressing

This Asian chicken salad layers sliced chicken breast over a bed of napa cabbage and cooked rice noodles (mai fun), then piles on shredded carrots and blanched sugar snap peas. The hoisin dressing brings everything together with a sweet, gingery, sesame-scented glaze.

The dressing is a jar-shaker: rice vinegar, oil, hoisin sauce, sesame seeds, and fresh ginger. Give it a good shake right before serving so the hoisin and sesame seeds distribute evenly instead of settling at the bottom.

Everything gets arranged rather than tossed, so each plate looks composed and the noodles stay distinct instead of clumping into the vegetables.

Chef Tips

• Chill the dressing while you prep the salad ingredients. Cold dressing clings better to the noodles and vegetables.
• Blanch the sugar snap peas briefly, then shock in ice water to keep them bright green and crisp. Overcooked snap peas go limp and lose their crunch.
• Shred the carrots fine with a julienne peeler or the small holes of a box grater. Thin shreds catch more dressing.

Variations

• Use shredded rotisserie chicken for the fastest version with no cooking at all.
• Add sliced cucumber and edamame for more crunch and protein.
• Swap the hoisin dressing for a peanut-lime dressing for a Thai-leaning flavor.