Asian Chicken Salad

• 2 (3 ounce) packages ramen noodles, flavour is optional, you won't use the packet. Break into smaller pieces to make it easier to serve
• 1 tablespoon cooking oil
• 2 chicken breasts or 2 chicken thighs, cubed
• 4 ounces bottled asian sesame ginger salad dressing
• 12 teaspoon ground ginger or 1 teaspoon fresh grated ginger
• 1 stalk celery, sliced into 1/2 inch
• 1 large carrot, jullianned
• 14 cup toasted cashews (optional) or 14 cup almonds (optional)
• 8 ounces peas or 8 ounces snow peas

1. Boil noodles until just tender, about 3 minutes.
2. Pan fry cubed chicken with oil.
3. When the pasta is done, drain it, add the chicken.
4. Mix in celery, carrots, peas and nuts.
5. Wisk the dressing with the ginger and coat chicken and vegetables with the dressing.

ramen noodles, cooking oil, chicken breasts, asian sesame ginger salad dressing, ground ginger, celery, carrot, cashews, peas

Taken from www.food.com/recipe/asian-chicken-salad-374304 (may not work)