The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 1, 2009
Very good! The only change I made was using cabbage instead.
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 25, 2009
Wow! This salad is awesome. I had to substitute few things because of what I had on hand. I used baby greens and cabbage instead of bok choy. I left out the seeds, nuts and green onion. I added some onion powder to the dressing and used white vinegar instead of rice. Oh' abd I also added some julienne cucumber. Delish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 23, 2009
Really good! I subbed almonds for pine nuts to save $$$, used poached chicken breast and left out the water chestnuts...also did a mix of cabbage and baby bok choy- delish! Not the quickest salad to mix up, but worth the time!
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Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 31, 2009
best salad ever. i made some adjustments though. in the dressing i used half the rice vinegar and i also used o.j instead of lemon. i used pumpkin seeds with the pine nuts cause that was all i had. i also seasoned the chicken with some dragon rub and cooked it fresh. you could get away with not using the noodles and using less sugar in the dressing. i also used bamboo shoots and sugar snap peas instead of snow peas. the flavors just went beautifully together. even my kids liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 30, 2009
Healthy and Awesome!!1
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Cooking Level: Beginning

Living In: Huffman, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 20, 2009
Use chicken, tuna, etc
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 8, 2009
The first time I made this I used a food processor to cut the bok choy, big mistake since it made the salad all soggy. I gave the recipe a second chance and cut the bok choy by hand this time, and wow, so yummy. Worth a try if you like healthy and unique tasting food.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 7, 2009
This stuff is awesome! Rather than plain chicken I used some left over chicken breast from a Hawaiian Chicken recipe. My suggestions: Use marinated chicken - it just bumps the flavor a bit, double the chicken and just about everything else because this makes a ton of extra dressing. The leftovers are a bit soggy, so if you want some left over, seperate some out and save some dressing for later.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 1, 2009
This was a great recipe! I used some olive oil to toast the sesame seeds and noodles instead of the butter. Also I had to use shredded napa cabbage because bok choy was not available at my local grocery store- it was great!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 19, 2008
Yummy!
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Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 28, 2008
Very tasty - was a hit with my 16 month old and 3 year old even. Just dry toasted the seeds and noodles without the butter. Put lime juice instead of lemon juice as I had the bottled stuff. Other than that, stuck to the recipe and enjoyed it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 5, 2008
This is a great salad. It's sweet, crunchy, and offers a wide variety of fresh vegetables in the mix. This a salad that goes great as a side dish to any entree or alone in a bowl. My wife and I have made the recipe with and without the chicken and preferred it without chicken as simply a side salad. We changed the recipe a little by decreasing the dressing by half (we noticed there was a lot of dressing pooled in the bottom of the bowl when fully prepared) and replaced pine nuts with slivered almonds (pine nuts are just so expensive). We've shared this salad with family and everyone approved. We will be adding it to our recipe box.
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Cooking Level: Intermediate

Home Town: Zillah, Washington, USA
Living In: Rexburg, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Oct. 3, 2008
the best!!! i substituted olive oil for the butter and veggie oil, but changed nothing else, except i left the chicken out. this was the best tasting salad i've had in a while. it'll likely be a weekly addition!!!
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Photo by daisynatural

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 3, 2008
I made my own version with baby corn, green beans and spinach. The sauce had a lot of sugar in it so I used agave nectar instead. It got great reviews from my guests. Next time I will try to find a healthier replacement for the ramon noodles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 6, 2008
This was a hit with 4 teens and one old guy. :) I did not use the butter for the nuts and noodles. Had made some of the dressing early and marinated the chicken in it before cooking. Tossed the noodles and nuts with the leftover marinade and then baked for 10 minutes. Did not have bok choy so I used 1/2 cabbage and 1/2 lettuce. Since we had 4 differet dinner times tonight, just added the dressing and the nuts/noodle mix to each plate as I dished them up. Everyone loved it. One 16 year old son suggested leaving out the chicken next time but he did like it as made.
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Cooking Level: Expert

Home Town: Marysville, Washington, USA
Living In: Shoreline, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 24, 2008
Great salad! Ramen noodles and nuts give it perfect amount of crunch- they're almost good enough to eat on their own as a crunchy snack. My husband liked it as well as my 2 and 3 year-old. They actually cleaned out their plates!
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Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA
Living In: Ocala, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 14, 2008
This was a delicious, easy salad. I had it for lunch today. I subbed two cups of spinach for bok choy using only 1 cup of bok choy, added green peppers and left out the snow peas and water chestnuts as I was out. I also didnt want to waste the seasoning that came with the noodles so I mixed it with the melted butter and poured over the noodles. I will definately make this again!!!!
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Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 29, 2008
I like this more than the family. Good for lunch during the week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 26, 2008
AMAZING is the only thing I have to say to this. I made it following the recipe exactly and it is the best salad I've ever made. (it also introduced me to water chestnuts, which have become a favourite ingredient of mine) I would try following the recipe the first time you make it, and decide any modifications you want to make after you've tried it. I read through most of the reviews, and I still think the original recipe is best. The only complaint I have is that it takes a lot longer to prepare than it says. A quick and easy meal this is not. (though the work is worth it!)
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S3

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 24, 2008
I don't like crunchy noodles and we don't need the butter so I cooked 2 pkgs. of Ramen noodles per pkg instructions (no seasoning pak)and drained them. Used 1/4 cup EVOO, 1/4 c. water in place of 1/2 c. veg. oil, 1T. Sesame oil, scant 1/4 c. sugar, 1/4 c. sliced almonds. I used leftover Rotisserie chicken. Tossed it all together and it was lovely. I'll make it again. Thank you so much for sharing this with us.
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Photo by BIKRACER

Cooking Level: Expert

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