2 skinless boneless chicken breasts
2 packages ramen noodles (any flavor; I like Mr. Noodles)
handful of chopped chives
2 cups bean sprouts
1/4 cup shredded red or green cabbage (1/2 carrots optional)
1/2 cup sesame seeds, shaved almonds or chopped peanuts

MARINADE:

1 1/2 cups sweet Thai chili sauce
2 tbsp. peanut oil or sesame oil
1 1/2 tbsp. lime juice (fresh squeezed is best)
1 tbsp. grated ginger
handful of chopped cilantro

Wrap chicken breasts in foil and bake at 350°F for one hour.

Boil noodles until cooked but not overcooked. There is no need to use the flavoring that comes with the noodles.

When noodles are ready, drain and marinate in mixture of Thai chili sauce, peanut oil, lime juice, grated ginger and cilantro.

Allow chicken breasts to cool and slice however you like them in salad. Add chicken to marinade and noodles. Add all remaining ingredients and allow to stand in refrigerator.

Note: It is best to leave it overnight, but it can be eaten immediately as soon as it is thoroughly chilled.

Submitted by: Gina