Asian Chicken and Noodle Salad

This recipe is inspired by a similar salad from The Pioneer Woman. I’ve frugalized it and tweaked it so that it’s my very favorite salad – ever.

1 pound linguini, cooked according to package directions, rinsed and drained
4 grilled chicken breast halves, chopped
1/2 head green cabbage, shredded
1 head romaine lettuce, torn into bite sized pieces
1 red bell pepper, julienne cut
2 carrots, peeled and grated
3 green onions, chopped
1 can sliced water chestnuts
1/2 toasted slivered almonds
1 bunch cilantro, rinsed

Dressing:
6 Tablespoons soy sauce
2 1/2 Tablespoons rice wine vinegar
1/2 teaspoon crushed red papper flakes
1 teaspoon wasabi powder
2 cloves garlic, crushed
1/4 cup sesame oil
3/4 cup vegetable oil

We like to serve all the elements separately: chicken, noodles, vegetables, and dressing. This way everyone can choose how much he wants to put on his plate. It is absolutely delicious.