cashew chicken salad

chicken 
2 chicken breasts
2 cloves garlic - quartered
juice of half a lemon
salt and pepper

noodles

1 package skinny rice noodles

cashew dressing
1/2 cup cashew butter
3 tbsp lime juice
3 tbsp extra virgin olive oil
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp hot sauce (sambal oelek)
1/4 cup packed cilantro
2 cloves of garlic - pressed

salad
1 small red pepper - sliced
1 cucumber - sliced
2 carrots - matchsticked
8 green onions - sliced
1pkg pea shoots
1/2cup raw cashews - toasted and crushed

chicken
poach chicken breasts by arranging in the bottom of a pot and adding enough water or chicken stock to cover. also add garlic, salt, pepper, and lemon juice. bring to a boil then reduce to a simmer for approximately 15-20 minutes. remove from water, check that the chicken is cooked and allow to cool.

noodles
bring a pot of water to a boil. add noodles and turn off heat.
test the noodles after a minute, you don't want them to overcook
when done, strain the water off and leave the noodles time to dry off completely

cashew dressing
soften cashew butter in microwave
combine with sauce ingredients (except garlic) and whiz in a blender or with an immesion blender.
stir in pressed garlic.

serve
arrange salad in wide bowl
place rice noodles in first and arrange vegetables on top
toss the whole chicken breasts in a bit of the dressing and sprinkle with sesame seeds. slice the chicken and arrange on top of the salad.
this recipe makes 4 salads