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

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.

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  1. Ooh, doesn’t this look good. I’ll bet the wasabi powder is a nice addition to the dressing.

  2. Katie @ Kitchen Stewardship says:

    Yum-O! There are so many ingredients here that I don't stock; I'll have to come to your house for a taste. 😉 Thanks for entering the Make it From Scratch Carnival!

  3. Do you do anything to the cabbage first?

  4. Theresa Ellis says:

    OMG that stuff was so good. I just mixed it all together because I didn’t trust the kids to get their share of the vegetables. So good!

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