Asian Chicken Noodle Salad With Snap Peas
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
4 salads
- Serves:
- 4
ingredients
-
Dressing
- 3⁄4 cup vegetable oil
- 3⁄4 cup major grey's mango chutney (I used Mango Peach Chutney)
- 6 tablespoons rice vinegar, unseasoned
- 3 garlic cloves, large peeled
- 6 3⁄4 teaspoons soy sauce
- 1 1⁄2 tablespoons sesame oil
- 1 1⁄2 teaspoons Dijon mustard
- 1 1⁄2 teaspoons dry crushed red pepper
-
Salad
- 1 (16 ounce) package soba noodles
- 1 tablespoon sesame oil
- 2 chicken breast halves, grilled, cut horizontally in half, then crosswise into thin strips
- 6 green onions, thinly sliced
- sesame seeds, toasted (optional)
- vegetables, optional- broccoli, carrot, red pepper, cucumber
directions
-
Dressing:
- Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
-
Salad:
- Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
- Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter;add optional vegetables and top with toasted sesame seeds, if desired.
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RECIPE SUBMITTED BY
adopt a greyhound
United States