Cashew Chicken Thai Salad

YUMMEEE is all I can say about this recipe. I found it on http://www.cookinglight.com/ . I have to admit I changed a few things about the recipe... for instance, the recipe is actually called Peanut Chicken Soba Salad. I grilled the chicken in a frying pan instead of boiling it, and then cooked the cashews(I also used cashews instead of peanuts) with the chicken for a few minutes. Instead of Soba noodles (I could not find these noodles for the life of me) I used Pad Thai noodles. Being that I love lots of sauce I doubled the ingredients for the dressing as well!!(just an FYI the sauce recipe below is not doubled) All I can say is we love love love this salad. I think it just became a regular meal around the Ver Strate household!!!

Ingredients
Asian Seasoning
6-ounce) skinless, boneless chicken breast halves
4 teaspoons unsalted, dry-roasted cashews

Sauce
1 tablespoon rice vinegar
2 tablespoons roasted peanut oil
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1 bag of Pad Thai noodles cooked
1 cup grated carrot
1/2 cup thinly sliced green onions
1/4 cup minced red onion
1/4 cup chopped fresh basil
Lime wedges (optional)

Preparation
Cut the chicken into salad pieces and season with Asian Seasoning. Cooking in frying pan until done. Add the nuts and cook for 5 minutes. (Set aside)
Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add Pad Thai noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Garnish with lime wedges, if desired.