Chinese chicken salad with ginger dressing

This salad is the perfect blend of textures and tastes.  The dressing is similar to the kind served in Japanese steak houses but with a kick from the Sriracha.  If you don't feel like making the dressing pick up a ready made ginger dressing from the produce section of your market.
Try this for lunch or a light dinner. Eliminate the chicken and it makes a terrific side salad with lots of character.

Ingredients

Salad-
1 cup toasted sliced almonds *
2 cups sugar snap peas - blanched and sliced in half on a diagonal
1 small head Napa cabbage - sliced into 1/2 inch ribbons
1 heart of Romaine lettuce - sliced into 1/2 inch ribbons
4 scallions - greens only (use whites in dressing)
6 Radishes - thinly sliced or shredded
1 cup chow mein noodles
3 cups cooked chicken - cut into chunks or shredded

Dressing-
3 medium carrots - cut into chunks
3 inch piece of fresh ginger root - peeled and chopped
4 scallions - whites only (use greens in salad)
1/3 cup vegetable oil
3 Tbsp seasoned rice vinegar
2 tsp toasted sesame oil
2 tsp soy sauce
1/2- 1 tsp Sriracha or another Thai chili sauce depending on taste

Blanch snap peas in boiling water for 1 minute and remove to a ice bath.  Lay out on paper towels to dry.
Combine all salad ingredients in a large bowl and toss.
Add all dressing ingredients in a blender and blend until smooth.

Toss salad with dressing or serve on the side.

* I find toasted almonds in my store in the produce section if you want to make your own toast sliced almonds in the oven at 350 for about 5 minutes until golden brown.

Enjoy!