Asian Noodle Salad

By megan_od

Ingredients

• 1 box of linguini noodles (cooked and rinsed with cold water - toss with a bit of olive oil to keep pasta from sticking while you prep)
• 1/2 head of thinly sliced Napa cabbage
• 1/2 bag of baby spinach
• 1 red bell pepper, sliced thin
• 4 scallions sliced (white and green)
• 1 cucumber, peeled and cut into chunks
• 1 1/2 cups of chopped cilantro
• 1 cup of honey roasted peanuts
• 1 1/2 pounds of bonesless chicken breasts
• Marinade for the Chicken
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 1/2 TBS chili garlic sauce (asian section)
• Dressing
• 2 TBS honey
• 1 TBS fresh lime juice
• 1/2 cup extra light olive oil
• 3 TBS sesame oil (asian section)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons fresh ginger, peeled and chopped
• 1 clove garlic chopped
• 1 jalapeno pepper, chopped
• 1 TBS chili garlic sauce (asian section)

Preparation

Step 1

For Marinade
Whisk together the 3 ingredients, pour over chicken and refrigerate for 30 minutes up to 4 hours. Tossing every so often.

Once ready, preheat grill cook chicken over medium high heat for about 10 minutes. Flipping once to achieve some nice grill marks.
Watch for flames from the honey.
Let chicken rest a bit then slice down.

For Salad
Combine all ingredients with the pasta. Toss well.

For dressing
Combine all ingredients, whick well until incorporated. Pour dressing over just prior to serving. Toss very well.(If you have juice from your chicken after you slice it down...throw it into the dressing as well)

This dish is best served at room temperature.