Asian Chicken Noodle Salad

Asian Chicken Noodle Salad

155

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

Ingredients

25 m {{adjustedServings}} servings 736 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 736 kcal
  • 37%
  • Fat:
  • 55.8 g
  • 86%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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

155
  1. 209 Ratings

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Awesome salad!!! But please, do not use the 2 tbsp. of butter to toast the nuts & noodles. It is completely unnecessary and simply adds fat and calories. If you have peanut oil, substitute it fo...

Very good salad Xing Jin (cool name)! I changed it up a bit but with really good results. Instead of using bok choy, I used a package of pre-shredded cabbage, a handful of bean sprouts in plac...

WOW! This dish is delish! I needed it to be especially easy and quick, so I used fully cooked rotisserie chicken from my supermarket deli and cut it up while the noodles and nuts were cooking. I...