To a bowl, combine rice vinegar, neutral oil, honey, sesame oil, soy sauce, and grated oil.
Whisk ingredients, together. Set aside.
To a pot of boiling water, with 2 tbsp. of salt, blanch snap peas for 2 minutes. Transfer snap peas to a bowl filled with cold water and ice to stop the cooking process. Drain snap peas and cut each snap pea on the bias.
Next, transfer snap peas, shredded chicken, and minced shallots into the bowl with your dressing.
Toss to coat, garnish with almonds and sesame seeds. Enjoy!
