Asian Chicken-Noodle Salad with Snap Peas

Fresh Japanese-style noodles are sold in the refrigerated deli section of some supermarkets and at Asian markets. If unavailable, substitute spaghetti or your favorite pasta

12 ounces sugar snap peas, strings removed
1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
1 tablespoon Asian sesame oil
2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
6 green onions, thinly sliced
1 cup Mango-Sesame Dressing
Toasted sesame seeds (optional)
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; top with toasted sesame seeds, if desired.

Mango-Sesame Dressing

You’ll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Yield: Makes 2 1/4 cups

3/4 cup vegetable oil
3/4 cup Major Grey’s mango chutney
6 tablespoons unseasoned rice vinegar
3 large garlic cloves, peeled
6 3/4 teaspoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons dried crushed red pepper

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.

This mango Dresing is fabulous, I have made this recipe with red peppers and mushrooms too.