Asian Noodle Salad

My husband loves stir fried foods, but I get really tired of the same old ones lumped together with rice. When I saw this recipe on pioneerwoman.com, I knew that this would be a good substitution for a stir fry. This is a really great salad. I made it with chicken to give it some added protein and I also prefer to eat it warm, rather than cold like a traditional salad.

Source: pioneerwoman.com adapted from Jaime Oliver.

For the salad:

1 package of linguine noodles, cooked, rinsed and cooled ( I used 1/2 package of whole wheat thin spaghetti)
1/2 to 1 head of sliced Napa cabbage
1/2 to 1 head of sliced purple cabbage ( I used 1/2 package of shredded cabbage)
1/2 to 1 bag of baby spinach ( I omitted)
1 red bell pepper
1 orange or yellow bell pepper
1 green bell pepper
1 small bag of bean sprouts ( also called mug sprouts) ( I omitted)
3 sliced scallions
3 peeled, sliced cucumbers ( I used 1.5)
chopped cilantro
1 can whole cashews, lightly toasted ( I omitted)

Dressing:
Juice of 1 lime ( I used 2 limes)
8 tbsp olive oil (I omitted)
2-3 tbsp sesame oil
8 tbsp soy sauce ( I used 4 tbsp)
1/3 c. brown sugar
3 tbsp. fresh ginger, chopped ( I grated it)
2 cloves of garlic, finely chopped
2 jalapeno peppers, chopped ( I used 1)

Combine all of the ingredients. Whisk together the dressing ingredients and pour over the salad. Mix well and serve on a platter.