Asian Chicken Salad

From Curves Recipes

Serves 2

Ingredients: 1 oz pasta - angel hair
1/2 chicken breast(s) (1 breast is 4 oz)
1/4 cup(s) cabbage - Napa
1/4 cup(s) cabbage - purple
1/4 pepper(s) - bell (red - medium)
1/4 pepper(s) - bell (yellow - medium))
2 tbsp(s) cilantro - fresh
2 tbsp(s) scallions (green onions)
1/4 cucumber(s)
1/2 cup(s) spinach leaves - fresh
2 tbsp(s) bean sprouts
0.5 oz cashews
2 tsp(s) lime(s)
3/4 tsp(s) ginger- fresh
1/2 tsp(s) garlic - minced
1/4 jalapeno pepper(s)
1 tsp(s) cilantro - fresh
3/4 tbsp(s) oil - olive
3/4 tbsp(s) sauce - soy (low sodium)
3/4 tsp(s) oil - sesame
3/4 tsp(s) sugar - brown

Directions:
1. Cook pasta according to package directions. Drain and cool it.
2. Boil or bake chicken breast. Shred chicken breast and set it aside.
3. Slice cabbage and bell peppers and place them in a large bowl.
4. Chop cilantro, scallions, and cucumber and place them in the same large bowl.
5. Add spinach, bean sprouts and cashews to the bowl.
6. Add pasta and chicken to the bowl.
7. For the salad dressing: juice 1/2 lime, mince ginger, garlic, jalapeno and cilantro (coriander). Whisk in the remaining dressing ingredients.
8. Pour the dressing over the salad. Mix well and serve.