Asian Chicken Salad

2 Tbl brown sugar
1 Tbl soy sauce
1 Tbl sesame oil
1/4 cup rice wine vinegar
2 Tbl vegetable oil
1 large or 2 small boneless, skinless chicken breasts*
1 tsp olive oil
salt and pepper
1 head  red leaf lettuce
1/4 cup cashew nuts, roughly chopped
1/2 cup crispy chow mein noodles
3 green onions, sliced

1. Whisk together first five ingredients in a small bowl, and stash in the fridge to let the flavors marry for about half an hour. Make sure you whisk again before use - makes sure the sugar hasn't stayed at the bottom of the bowl. Taste for seasoning.
2. Oil the grill or a grill pan, and preheat to medium high. Salt and pepper both sides of the chicken liberally. Grill chicken breast for about six minutes per side, or until cooked through. Set aside to rest.
3. Cut lettuce in strips, or bite size pieces - your preference. Place in a serving bowl. Top with cashews, noodles and green onion. Pour dressing over salad, and toss to combine.
4. Slice chicken diagonally, and place on top of the salad. Serve immediately - the noodles will get soggy if you wait too long.

*Frankly - if I'm grilling chicken, I'll make an extra breast or two and stash in the fridge, so a couple of days later I have dinner halfway done for me.