Asian Chicken Salad

• 4 chicken breasts
• 1 tablespoon oyster sauce (not fish sauce)
• 2 tablespoons soy sauce
• 1 teaspoon fresh ginger, grated
• salt
• pepper
• 1 tablespoon sambal chili paste
• 12 cup peanut oil
• 1 lb broccoli, slaw
• 1 lb cabbage, slaw
• 1 cup lightly crushed cashews
• 2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets set aside for dressing
• 1 scallion, sliced, white and green parts
• 12 cup peanut oil
• 12 cup rice wine vinegar
• 12 cup sugar

1. Mix marinade ingredients, stir and marinade chicken for about 2 hours, or overnight.
2. Remove Chicken, discard marinade and grill until juices run clear.
3. For salad, crush ramen noodles, and add together broccoli, and cabbage slaw, and cashews.
4. Mix well.
5. Mix the dressing ingredients well.
6. Add to salad and toss.
7. Slice chicken into thin strips and top the salad with them.
8. Top with scallions and serve.

chicken breasts, oyster sauce, soy sauce, fresh ginger, salt, pepper, sambal chili paste, peanut oil, broccoli, cabbage, cashews, chickenflavored ramen noodles, scallion, peanut oil, rice wine vinegar, sugar

Taken from www.food.com/recipe/asian-chicken-salad-159734 (may not work)