Chicken Noodle Salad

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Submitted by:
Kate Gosling		 Country: Canada
Quantity:
4 servings		 Preparation time: 0:15 hr.
Cooking time: 0:10 hr.
Specialties: Quick & Easy

Ingredients

1 (3 oz/85 g) package ramen noodle pasta, crushed 1
2 tbsp butter, melted 30 mL
1/2 cup sunflower seeds 65 g
1/2 cup pine nuts 65 g
3 cups shredded bok choy 250 g
5 green onions, thinly sliced 5
1 cup diced, cooked chicken breast meat 150 g
1 (5 oz/145 mL) can water chestnuts, drained 1
12 pods snow peas 12
1/2 cup vegetable oil 125 mL
1/4 cup rice wine vinegar 60 mL
1 tbsp soy sauce 15 mL
1/4 cup white sugar 50 g
1 tbsp lemon juice 15 mL

Directions

Preheat oven to 350°F/180°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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