Asian Chicken Salad

Ingredients

• 2 tablespoons almonds sliced
• 2 tablespoons butter 
• 2 cups rotisserie chicken breast boneless skinless coarsely chopped
• 0.5 teaspoon chile paste with garlic
• 0.5 cup torn cilantro leaves fresh
• 1 tablespoon sesame oil dark
• 1 teaspoon bottled ground ginger fresh
• 1 tablespoon honey 
• 2 tablespoons soya sauce low-sodium
• 1 teaspoon mustard chinese
• 4 cups napa cabbage thinly sliced
• 5 ounce japanese curly noodles crumbled (chucka soba)
• 1 cup orange sections fresh jarred drained
• 2 cups cabbage red thinly sliced
• 1.5 tablespoons rice vinegar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Melt butter in a large nonstick skillet over medium-high heat.
2. Add almonds; saut 1 minute.
3. Add noodles; saut 3 minutes or until almonds and noodles are toasted. Set aside.
4. Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk.
5. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.