ASIAN NOODLE SALAD WITH CHICKEN AND CASHEWS

Asian Noodle Salad with Chicken and Cashews image

Provided by Melissa Riha

Categories Salads

Time 2h

Number Of Ingredients 19

DRESSING AND MARINADE
6 Tbsp seasoned rice vinegar
1/4 c canola oil
2 Tbsp sesame oil
2 clove garlic, minced
2 Tbsp fresh ginger, grated
5 Tbsp soy sauce, dark
2 tsp hot chili sauce
2 boneless, skinless, chicken breast - trimmed of any fat
SALAD
2 green onions - diced finely
1 handfull of cilanto - chopped
1/2 red bell pepper - julienned
1/2 orange bell pepper - julienned
1 c carrots - shredded
1 c snow peas - cut in half
1 c mandarin oranges - drained
1/2 c cashews, unsalted - toasted
3/4 lb spaghetti noodles - cooked per instructions

Steps:

1. Marinade: Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.
2. Salad: Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful).
3. Prepare all the vegetables, set aside.
4. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks.
5. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.