Asian Chicken Noodle Salad

Good salad with lots of crunch. I love the dressing and its easy to put together.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 (3 ounce) package  ramen noodles, crushed
• 2  tablespoons butter, melted
• 1⁄2 cup sunflower seeds
• 1⁄2 cup pine nuts
• 3  cups  shredded bok choy
• 5  green onions
• 1  chicken breast, cooked and chopped
• 1 (5 ounce) can water chestnuts, drained
• 12  snow peas, pds
• 1⁄2 cup  vegetable oil
• 1⁄4 cup  rice wine vinegar
• 1  tablespoon soy sauce
• 1⁄4 cup white sugar
• 1  tablespoon lemon juice

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine the noodles, butter, sunflower seeds and pine nuts.
3. Toss evenly to coat and spread over cookie sheet.
4. Bake until noodles are golden brown, approximately 7 minutes. Remove fromoven and set aside to cool.
5. In a large bowl combine noodle mixture, bok choy, green onions, chicken, water chestnuts and peas.
6. Dressing:.
7. Blend together the oil, vinegar, soy sauce, sugar and lemon.
8. Pour ove rsalad and toss to evenly coat.
9. Serve immediately or refrigerate until chilled.