Recipe: Asian Chicken Salad

2 tablespoons butter

2 tablespoons sliced almonds

1 (5 ounce) package japanese curly noodles (chucka soba), crumbled

2 tablespoons low-sodium soy sauce

1 1/2 tablespoon dark sesame oil

1 tablespoon honey

1 teaspoon dry mustard

1 teaspoon crystalized ginger, crumbled

1/2 teaspoon chile paste with garlic

1 cup thinly sliced napa cabbage

1 cup thinly sliced red cabbage

1 head romaine lettuce, sliced

2 cups coarsely chopped skinless, boneless rotisserie chicken breast

1 cup jarred mandarin orange slices, drained

Melt butter in a large nonstick skillet over medium-high heat.

Add almonds; saute 1 minute.

Add noodles; saute 3 minutes or until almonds and noodles are toasted.

Set aside.

Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk.

Add cabbages, lettuce, and chicken; toss gently to coat.

Top with oranges and almond mixture.

Makes 4 servings

Cooking Light, December 2009 with some modifications