Asian Chicken Salad

• Vinaigrette:
• 1/4 c. rice wine vinegar
• 1/2 tsp sesame oil
• 1/4 tsp pepper
• 1/8 tsp salt
• 1/2 tsp sugar
• 1/2 tsp Chinese or dijon mustard
• dash of grated ginger
• 1/2 c. vegetable oil
• Salad:
• 1 package thin wheat spaghetti
• 6-8 ozs snow pea pods
• 1/2 tsp grated ginger
• 1 clove garlic, crushed
• Small bunch cilantro, finely chopped
• Green onion, chopped(optional)
• 1/2 c. soy sauce
• 4 chicken breasts, cooked and cubed
• 1 head cabbage (thinly shredded)
• 2 ozs crushed cashews or mixed nuts

1. To prepare vinaigrette:
2. Mix all ingredients except olive oil. Once mixed well, whisk in the olive oil.
3. To prepare salad:
4. Cook pasta according to directions, until al dente. Drain and toss with 1/4 cup of the soy sauce. Saute pea pods with remaining soy sauce, ginger and garlic over medium heat for 2-3 minutes. Remove from heat and add cilantro and green onions. Divide shredded cabbage onto 4 serving plates. Top cabbage with pasta. Add cubed chicken and sauteed pea pod mixture. Toss with vinaigrette, sprinkle on crushed nuts and serve.

vinaigrette, rice wine vinegar, sesame oil, pepper, salt, sugar, chinese, ginger, vegetable oil, salad, thin wheat spaghetti, snow, ginger, clove garlic, cilantro, green onion, soy sauce, chicken breasts, cabbage, cashews

Taken from www.epicurious.com/recipes/member/views/asian-chicken-salad-50086958 (may not work)