This may seem like a long list of ingredients, but everything can be prepped ahead of time and assembled right before serving. The combination of all the crunchy vegetables and fresh herbs makes for a refreshing, yet filling, entree after a long, busy day.



  • ¼ cup fresh lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 large pinch brown sugar
  • ½ garlic clove, minced
  • 1 red chile pepper, seeded, thinly sliced
  • 1 tablespoon finely chopped ginger root
  • 1 large handful finely chopped cilantro & basil


  • 1 pkg. cellophane noodles
  • 3 cups baby spinach
  • 1 bunch arugula
  • 1 head Napa cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red chile pepper, seeded, thinly sliced
  • 1 European cucumber, thinly sliced, seeded
  • 1 lb. sugar snap peas
  • 1 lb. bean sprouts
  • 2 (8-oz.) boneless skinless chicken breasts, or 16 oz. chicken tenderloins
  • 1 cup lightly toasted cashews
  • 1 tablespoon each finely chopped fresh mint, basil, & cilantro


  1. To prepare the dressing, combine the lime juice, olive oil, sesame oil and soy sauce in a bowl and mix well. Add the brown sugar, garlic, chile pepper, ginger root and mixture of cilantro and basil; mix well.
  2. To prepare the salad, cook the noodles using the package directions. Combine the spinach, arugula and Napa cabbage in a salad bowl and toss to mix. Spoon some of the greens onto 4 serving plates. Sprinkle the bell peppers, chile pepper, cucumber and snap peas over the greens. Twirl a small amount of the noodles at a time around a fork and place over the salads. Top with the bean sprouts.
  3. Cut the chicken into strips and grill for 3-4 minutes on each side or until cooked through. Arrange on the salads. Sprinkle with the cashews and herbs. Drizzle with dressing. Makes 4 servings.

Source: Adapted from Neiman Marcus in the award-winning Lone Star to Five Star  cookbook, published by the Junior League of Plano.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...