Asian Chicken Salad

• 2 tablespoons butter
• 2 tablespoons sliced almonds
• 1 (5-ounce) package Japanese curly noodles (chucka soba), crumbled
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon honey
• 1 teaspoon Chinese mustard
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon chile paste with garlic
• 4 cups thinly sliced napa cabbage
• 2 cups thinly sliced red cabbage
• 2 cups coarsely chopped skinless, boneless rotisserie chicken breast
• 1/2 cup torn fresh cilantro leaves
• 1 cup jarred fresh orange sections, drained

1. Melt butter in a large nonstick skillet over medium-high heat. Add almonds; saute 1 minute. Add noodles; saute 3 minutes or until almonds and noodles are toasted. Set aside.
2. Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.

butter, almonds, noodles, soy sauce, rice vinegar, sesame oil, honey, chinese mustard, bottled ground fresh ginger, chile paste, cabbage, red cabbage, skinless, cilantro, orange sections

Taken from www.myrecipes.com/recipe/asian-chicken-salad (may not work)