Asian Ramen Noodle Salad with Chicken

For the Salad:

Cook the ramen noodles per the package direction but only use 1 cup of water.

When the ramen is cooked place it in a bowl in the refrigerator while you make the rest of the salad.

In a large bowl, add the shredded chicken, shredded cabbage, shredded carrots, mandarin oranges and diced red pepper.

Add the cooled ramen noodles.

For the dressing:

Place all the ingredients into a dish and whisk them together. (Hint: I use a mason jar instead of a dish and shake the ingredients to mix them.)

To finish the salad:

Pour the dressing over the salad and toss it together.

Add cashews and crunchy chow mien noodles and serve.