After playing golf at Grayhawk in Scottsdale, I had a terrific chicken salad with asian flavors in their beautiful restaurant.  This is my re-creation of it.  You can obviously substitute, add or delete many of the ingredients.

Asian Chicken Salad

Serves 2 for dinner

1 cup cooked, shredded chicken
2 cups shredded Napa or Chinese cabbage
2 cups soma noodles
1/2 cup roasted, salted peanuts
1/2 cup quartered water chestnuts
3 scallions, sliced
1/2 cup snap peas, blanched and cut into 1/2 inch pieces on the diagonal
1/2 cup mandarin oranges, optional
2 Tbls. rice vinegar
2 Tbls. lemon juice
1/4 cup vegetable oil
1 Tbls. grated fresh ginger
1 tsp. soy sauce

In a bowl, toss the chicken, cabbage, noodles, peanuts, water chestnuts, scallions, snap peas and oranges.  In a separate bowl, make a vinaigrette with the vinegar, lemon juice, oil, ginger and soy sauce.  Pour into the chicken mixture and toss.