Asian Chicken Noodle Salad

This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 736 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons butter, melted
• 1 tablespoon soy sauce
• 5 green onions, thinly sliced
• 1 (3 ounce) package ramen noodle pasta, crushed
• 3 cups shredded bok choy
• 1 cup diced, cooked chicken breast meat
• 1 (5 ounce) can water chestnuts, drained
• 12 pods snow peas
• 0.5 cup vegetable oil
• 0.25 cup white sugar
• 0.25 cup rice wine vinegar
• 0.5 cup sunflower seeds
• 0.5 cup pine nuts

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.

Step 2

Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.

Step 3

In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.

Step 4

Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.