Asian Chicken Noodle Salad With Snap Peas

"This is a recipe I found on Epicurious by Selma Brown Morrow. June 2010 We tried it last night and thought it was great. Loved the dressing. I used Recipe #47554 for the chutney. I added more vegetables as options."
 
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Ready In:
40mins
Ingredients:
14
Yields:
4 salads
Serves:
4
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ingredients

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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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