Thai Chicken Salad

INGREDIENTS:2 ½ lbs.mixed lettuce, torn
3 lbs.pre-roasted chicken, cutinto wedges
24 oz.Asian crispy noodles orMai Fun noodles, fried
1 lb.carrots, shredded
4 cupsred cabbage, shredded
1 qt.Mandarin oranges,drained
8 oz.cashews, broken
1 cupgreen onions, sliced

For the ginger dressing:
1 cupsalad oil
2/3 cupwhite wine vinegar
1/3 cuppeanut butter
1/3 cupsoy sauce
3 Tbsps.sesame oil
2 Tbsps.honey
1 Tbsp.ginger, minced
½ tsp.cayenne pepper
¼ tsp.ground cumin
¼ tsp.ground turmericDIRECTIONS:1. Prepare the salad: Toss together lettuce, noodles, carrots, red cabbage, oranges, cashews and green onions. Portion equally into bowls or plates.

2. Place chicken wedges on top of salad ingredients.

3. Prepare dressing by placing all dressing ingredients in blender or food processor. Cover and process until well-combined.

4. Pour dressing equally over salad and chicken. SERVINGS:12 servings From:Perdue Farms, Inc.