Chilled Ramen Vegetable Salad

9 ounce packet of Ramen Noodles (3 3-ounce packets of Ramen)*

6 ounces snow peas

2 pounds boneless skinless chicken thighs

2 Tablespoons maple syrup

1/4 cup lime juice

1 ½ – 2 Tablespoons grated ginger, to taste

1 cup shredded carrots

1 cup (gently packed) shredded red cabbage

1/4 cup chopped roasted peanuts

2 Tablespoons fresh mint, thinly sliced

*Discard the flavor packet, if included with the ramen noodles
Cook ramen noodles according to package directions, then drain and rinse in cool water. Drain well and add to a large mixing bowl.
Meanwhile, bring water to boil in a saucepan to blanche the snow peas. Trim ends off snow peas, then cut them in half. Once water is boiling, add snow peas and cook 3 minutes, then drain and rinse in cold water. Drain well, add to mixing bowl.
To make dressing, add Pompeian Organic Robust Extra Virgin Olive Oil, maple syrup, lime juice, and ginger to a small bowl. Whisk together. Add carrots and red cabbage to mixing bowl, toss, then add dressing. Toss well gently and serve, topped with peanuts and fresh mint.