Asian Noodle Salad with Chicken and Cashews

 Dressing and Marinade: 

•  6 tbsp of seasoned rice vinegar 
• 1/4 cup of canola oil 
• 2 tbsp sesame oil 
• 2 cloves of garlic, minced 
• 2 tbsp fresh ginger, grated 
• 5 tbsp soy sauce 
• 2 tsp hot chili sauce 
• 2 boneless, skinless chicken breasts, trimmed of any fat 

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.

  

Chicken and Noodle Salad: 

•  1 handful of cilantro leaves, chopped 
• 2 green onions, diced finely 
• 1/2 red bell pepper, julienned 
• 1/2 orange bell pepper, julienned 
• 1 cup of shredded carrots 
• 1 cup of snow peas, cut in half 
• 1 cup of mandarin oranges, drained 
• 1/2 cup of toasted cashews 
• 3/4 lb spaghetti noodles, cooked per instructions 

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). 

Prepare all the vegetables, set aside. 

Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks. 

Add the vegetables, cashews, mandarin oranges, chicken, and the remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.