Chinese Salad

• 1/2 pound snow peas, trimmed
• 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
• 1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
• 1/4 cup soy sauce
• 1/4 cup fresh lemon juice
• 1 clove garlic - finely chopped
• 2 tablespoons sugar
• 1 tablespoon distilled white vinegar (i used champagne vinegar)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Asian sesame oil
• 1/4 cup vegetable oil
• 6 cups coarsely shredded cooked chicken (i used a rotisserie chicken)
• 1/2 cup chopped scallions (i used onions from CSA)
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced almonds, toasted
• 2 tablespoons sesame seeds, toasted

Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces. Whisk together soy sauce, lemon juice, garlic, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. I just put all these ingredients in a tupperware and shake them up. Toss everything together in a large bowl. And no, you don't cook the napa.