Asian Chicken, Noodle, and Snap Pea Salad

Oxmoor House
Asian Chicken, Noodle, and Snap Pea Salad Recipe
Photo: Oxmoor House
For extra crunch, serve this Asian noodle salad over a bed of shredded napa (Chinese) cabbage. Look for toasted sesame seeds on the spice aisle of your supermarket.

Prep: 12 minutes; Cook: 6 minutes

4 servings (serving size: 1 1/2 cups)


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3 ounces uncooked soba (buckwheat noodles)
1 (8-ounce) package sugar snap peas
1 red bell pepper, thinly sliced
3 cups shredded lemon-pepper rotisserie chicken
1/2 cup light sesame-ginger dressing (such as Newman's Own)
Toasted sesame seeds (such as McCormick) (optional)
Sliced green onions (optional)
Shredded napa (Chinese) cabbage (optional)


Prep: 12 Minutes
Cook: 6 Minutes

1. Prepare soba according to package directions. Drain.

2. While soba cooks, microwave peas in package at HIGH 1 minute. Rinse peas under cold water. Combine soba, peas, and next 3 ingredients in a large bowl; toss to combine. Garnish with sesame seeds and onions, if desired. Serve over cabbage, if desired.

Created date

April 2009

Nutritional Information

Calories 333
Caloriesfromfat 21 %
Fat 8 g
Satfat 1.7 g
Monofat 2.3 g
Polyfat 1.6 g
Protein 35.2 g
Carbohydrate 27.8 g
Fiber 3.1 g
Cholesterol 92 mg
Iron 2.5 mg
Sodium 640 mg
Calcium 65 mg