Asian Chicken and Noodle Salad

Tonight we had this delicious and I mean delicious salad. I’ve made i t twice before but I was the only one who ate it and it’s a lot of chopping involved to make it for just me . But tonight Josh and I had it (and the boys ate leftovers from a previous meal) and I remembered how good it is. We’re trying to eat more greens around here so I definitely think we’ll be eating this a lot more this year. Enjoy!
Salad (Life as Mom version adapted from The Pioneer Woman adapted from Jamie Oliver):

1 pound linguini, cooked according to package directions, rinsed and drained (I use whole wheat)
4 grilled chicken breast halves, chopped
1/2 head green cabbage, shredded (I use purple cabbage)
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 (I omit because I don’t care for them)
1/2 cup toasted slivered almonds
1 bunch cilantro, rinsed

Dressing (I like the Pioneer Woman version):

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno’s, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.