Asian Noodle Salad

I adapted this recipe from Pioneer Woman's Asian Noodle Salad

SALAD INGREDIENTS

• 1 package Linguine Noodles, cooked, cooled and cut into 2 inch pieces.
  
• 1 medium head Napa Cabbage, chopped
• ½ bag Baby Spinach
  
• 1 whole Red Bell Pepper, diced
• 1 bag Bean Sprouts
• 1/2 cup Chopped Cilantro
  
• 3 whole Green Onions Sliced
• 1 English Cucumber,diced
• 1/2 cup sliced almonds, roasted ever so slightly in a pan on the stove
  
• _____
• DRESSING:
• 1 whole Lime, juiced
• 1 medium orange, zested and juiced
  
• 2 teaspoons orange zest plus the juice of the orange
  
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 1/2 Tablespoons Sesame Oil
• ⅓ cup Brown Sugar
• 3 Tablespoons fresh ginger, grated
  
• 2 cloves Garlic, grated

Prepare

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix and serve

Sweet and Sour Chicken

Ingredients

3 tablespoons of olive oil, divided
4 small or 3 large boneless/skinless chicken breasts, cut into bite size pieces
1 red bell pepper, peeled, seeded and sliced
6 scallions, cleaned and sliced into large pieces (whites and greens)
1 cup chicken stock
1/2 cup brown sugar
1 bottle Russian or Catalina salad dressing
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup corn starch mixed with 1/2 cup water
1 can tid-bit pineapple
Salt & Pepper to taste


In a large skillet, cook chicken in 2 tablespoons olive oil over medium high heat until cooked through (about 6 minutes) stirring occasionally. Remove chicken to a foil covered plate.

Add 1 tablespoon olive oil to the pan and add scallions and bell pepper and saute for 3 minutes on med high heat. Lower heat to med and add chicken stock salad dressing, soy sauce, vinegar, and starch mixture and stir until thickened (about 3 minutes) add salt & pepper and stir in chicken and pineapple.

Serve over rice!