Asian Chicken, Noodle, and Snap Pea Salad

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 Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 21%
  • Fat: 8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 35.2g
  • Carbohydrate: 27.8g
  • Fiber: 3.1g
  • Cholesterol: 92mg
  • Iron: 2.5mg
  • Sodium: 640mg
  • Calcium: 65mg


  • 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)


  1. 1. Prepare soba according to package directions. Drain.
  2. 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.
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