Asian Noodle Salad with Chicken and Cashews

Dressing and Marinade:
6 tbsp of seasoned rice vinegar
1/4 cup of canola oil
2 tbsp sesame oil
2 cloves of garlic, minced
2 tbsp fresh ginger, grated
5 tbsp soy sauce
2 tsp hot chili sauce
2 boneless, skinless chicken breasts, trimmed of any fat

Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.

Chicken and Noodle Salad:
1 handful of cilantro leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
1 cup of shredded carrots
1 cup of snow peas, cut in half
1 cup of mandarin oranges, drained
1/2 cup of toasted cashews
3/4 lb spaghetti noodles, cooked per instructions

Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful). Prepare all the vegetables, set aside. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.