This is a yummy salad you can whip up on a warm summer evening. You don’t even need to turn on the stove.

I have the hubby grill the chicken on the BBQ outside and the rest can be thrown together in the kitchen. Perfect for a late dinner after a long hike in the hot summer sun.

I like to prepare a larger batch of the Vinaigrette and put it in an airtight jar in the refrigerator to use as a dressing for anytime.

1/2 lb. package of Stir-Fry Chicken (comes already cut up)
(You could also just thaw out some chicken tenders and cut into bite-size pieces.)

Napa Cabbage

Romaine lettuce

Cilantro

1 Carrot

Rice Wine Vinegar

Smooth Peanut Butter (or chunky, if you prefer.)

Soy Sauce

Toasted Sesame oil

Canola Oil

Curry powder

Cumin powder

Onion powder

Kosher salt

Chile powder

Wasabi powder(or paste)

Honey

2 Limes

Smoke Flavoring

Red Chile Flakes

~Thaw chicken and set aside while you prepare the marinade.

The World’s Best Asian Marinade: (say’s “I”.)

~Add to a medium size bowl:
1/4 cup Rice Wine Vinegar
2 TB Peanut Butter
1/4 cup Soy Sauce
1 TB Sesame Oil
1/4 cup Canola Oil
2 tsp Smoke flavoring
2 tsp Curry powder
1 tsp Cumin
1 tsp Wasabi powder
1 tsp Onion powder
Large pinch of Kosher Salt
1/2 tsp Red Chile flakes
1 TB Honey
1/2 of a Lime, squeezed

~Stir to combine. Add chicken to bowl. Toss to coat.
~Cover with plastic wrap and refrigerate while you prepare the rest of the salad.
NOTE: This is a pretty potent marinade and if you use nice, tender, fresh chicken that is cut into small pieces, it will not need to marinate very long. Even 1/2 hour would suffice.

~Rinse 1/2 head Napa cabbage and 1/2 head romaine lettuce.
~Slice cabbage into long, thin strips and cut up the Romaine lettuce. Add to your serving bowl and set aside.
~Prepare Vinaigrette in a small-ish bowl:

~Stir together:
1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
large pinch of Kosher salt
1/4 tsp Chili powder
Juice of one whole Lime

~Set vinaigrette aside.
~Skewer your marinated chicken pieces and grill until done. (approx. 7 minutes)
~Set chicken aside and assemble your salad.

~Add to the serving bowl of greens:
1/3 cup finely chopped red onion
1 small carrot, finely shredded
1/4 cup coarsely chopped fresh cilantro leaves
2 packages Ramen noodles, crunched to bits

~Pour the vinaigrette over the salad and toss to coat.

~Pile the salad high on a serving dish or separate dinner plates and add grilled chicken to the top.

~ENJOY!!! :P