Vegetable Noodles with Thai Basil Curry

For the salad:

• 1 Chicken Breast, cooked and shredded
• 1 Tofu, cut into sticks and fried
• 1 Cucumber, shredded into noodles
• 1 Yellow Zucchini, shredded into noodles
• 1/2 cup Roasted Cashew Nuts
• Mint Leaves for garnish
• 2 mason jars (16 oz)

For the dressing:

• 1/4 jar (4 tablespoons) WORLDFOODS Thai Basil Curry Cooking Sauce
• 1 tbsp Sugar
• 1 tbsp Lemon Juice
• 1 small mason jar (8 oz) for dressing

1. For salad jar: Put cucumber and zucchini noodle, tofu, shredded chicken, cashew nuts and mint leaves, into jar. Keep Refrigerated.
2. For dressing jar: Mix sugar, lemon juice and WORLDFOODS Thai Basil Curry Cooking Sauce and shake well. Keep Refrigerated.

When ready to eat, pour dressing over salad and mix.