Clean Eating, Eating Clean, Fresh, Fast ... these are the buzz words that describe what is happening lately in my kitchen. I've been building a recipe file of meals that qualify under these "tags" and the Asian Noodle Salad is the latest addition.

There is quite a bit of chopping involved here along with making a salad dressing and a marinade for the chicken; so save this recipe for a quiet Sunday afternoon when you have the time. You'll appreciate the fact that you will have adequate ingredients on hand to serve this for dinner a second time during the week.

Gather together the list of ingredients, sharpen your knife and have a little 'me' time in the kitchen. If you're like me, you enjoy having time to put together something for dinner that's fresh and fabulous!

Asian Noodle Salad with Chicken

Step One: Marinate Chicken Thighs or Breasts

This marinade mixture is for 6 chicken thighs or 3 chicken breasts [boneless/skinless]

12 T Lime Juice

6 t Worcestershire sauce

20 t soy sauce

8 t honey

2 t cumin

1/3 c olive oil

Pinch of dried red pepper flakes

Combine marinade ingredients; add chicken thighs and marinate overnight if possible or all day.

Step Two: Make Asian Noodle Salad Dressing

1/2 c soy sauce

1/2 c olive oil

4 T sesame oil

3/4 c brown sugar

4 cloves of garlic; diced

Juice of 3 limes

knob of fresh ginger peeled and grated with a zester until you have 3 T

1 jalapeno; diced after removing seeds & ribs

Chop a handful of fresh cilantro

Combine in either a blender or a cuisinart and store in the fridge.

Noodle Salad

Boil a pound of linguine, drain, rinse with water and set aside or store in fridge.[To keep noodles separated, toss w/ a bit of olive oil]

As I’m adding the fresh chopped veggies to a large mixing bowl, I add more of whatever seems lacking...what follows is the general composition.

3 sweet peppers (red, yellow and orange) sliced

Thinly slice a head of napa cabbage or purchase a bag of pre-sliced coleslaw mix if napa cabbage isn't available.

A large handful of cilantro; chopped

Chop one bunch of green onions

3-4 cups of mung bean sprouts

1 bag baby spinach; sliced with stems removed

1 bag of mixed baby lettuce

1 head of thinly sliced romaine

1 cucumber peeled; seeded and chopped

chopped cashews

Making the Salad

Grill or Broil chicken when slightly cooled slice into strips

Mix a bit of the Lettuce/Veggie mixture with some of the cooked noodles, toss in chicken and add a bit of the dressing and combine. Top with chopped cashews and serve.

Store leftover sliced chicken, lettuce/veggie mixture, chilled noodles and bean sprouts in separate containers or zip loc bags and use within two days.