Asian Chicken Noodle Salad

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

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.

Per Serving: 736 calories; protein 20.4g; carbohydrates 43.8g; fat 55.8g; cholesterol 41.5mg; sodium 1054.7mg.

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