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.