Bob's Chicken and Cabbage Salad

Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.Jo

subheading: Dressing:

8 garlic cloves, finely chopped

1 2" piece ginger, peeled, finely chopped (about 1 Tbsp.)

½ cup vegetable oil

¼ cup Dijon mustard

¼ cup toasted sesame oil

¼ cup unseasoned rice vinegar

3 Tbsp. fresh lemon juice

3 Tbsp. soy sauce

1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt

1 Tbsp. plus 1 tsp. sugar

½ tsp. freshly ground pepper

subheading: Salad and Assembly:

4 skinless, boneless chicken breasts (about 2 lb.)

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

¾ cup raw almonds

½ small head of purple cabbage (about 10 oz.), cored, thinly sliced

4 baby bok choy, thinly sliced crosswise

6 scallions, thinly sliced

2 8-oz. cans water chestnuts, drained, quartered

1 7-oz. bag mung bean sprouts (about 2½ cups)

Directions at epicurious.com

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