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Recipe Asian Chicken Noodle Salad (Salad)

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Required Ingredients:

  • 1 (3 ounce) package ramen noodle pasta, crushed
  • 2 tablespoons butter, melted
  • 1/2 cup sunflower seeds
  • 1/2 cup pine nuts
  • 3 cups shredded bok choy
  • 5 green onions, thinly sliced
  • 1 cup diced, cooked chicken breast meat
  • 1 (5 ounce) can water chestnuts, drained
  • 12 pods snow peas
  •  
  • 1/2 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice

Preparing/Cooking:

  • 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.
  • Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted.
  • Remove from heat, and cool slightly.
  • In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
  • 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.
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