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.