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Ingredients

1/2 cup pine nuts

1 tablespoon lemon juice

3 cups shredded bok choy

1 cup diced, cooked chicken breast meat

1/2 cup sunflower seeds

1 (5 ounce) can water chestnuts, drained

1/4 cup white sugar

1/2 cup vegetable oil

2 tablespoons butter, melted

1/4 cup rice wine vinegar

1 (3 ounce) package ramen noodle pasta, crushed

1 tablespoon soy sauce

12 pods snow peas

5 green onions, thinly sliced

Steps

Step 1

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.

Step 2

Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.

Step 3

In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.

Step 4

Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.