Asian Chicken Noodle Salad

This easy-to-make salad features ramen noodles, diced chicken, crunchy vegetables, and plenty of seeds and nuts tossed in a soy sauce-vinegar dressing.

• 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 the oven to 350 degrees F (175 degrees C).

Step 2

Mix together ramen noodle pasta, sunflower seeds, and pine nuts with melted butter in a medium bowl until evenly coated. Spread mixture in a thin layer on a baking sheet.

Step 3

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

Step 4

Toss together noodle pasta mixture, bok choy, chicken, green onions, snow peas, and water chestnuts in a large bowl until well combined.

Step 5

Whisk together oil, vinegar, sugar, soy sauce, and lemon juice in a small bowl until well combined; pour over salad and toss to evenly coat. Serve immediately or refrigerate until chilled.