Asian Chicken, Noodle, and Snap Pea Salad

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

Yield:

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

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 6 Minutes

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

Ingredients

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)

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009
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