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Preheat a grill or grill pan to medium high. Make the dressing-
Whisk the vinegar, soy sauce, honey mustard and ginger in a
medium bowl, then add the vegetable and sesame oils in a slow
stream, whisking until combined.
Toss the chicken with 1/4 cup of the dressing in another bowl; let
marinate 10 minutes at room temperature. Remove the chicken
from the marinade (discard the marinade) and grill until cooked
through, 4 to 5 minutes per side. Transfer to a cutting board; let
rest 5 minutes.
Meanwhile, toss the cabbage, carrot, scallions and snow peas with
the remaining dressing in a large bowl. Cut the chicken into 1/2-
inch pieces and toss with the salad. Season with salt. Top with the
chow mein noodles.
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