Light Asian Chicken Salad

• 3 cups Tyson(R) Premium Chunk White Chicken in Water
• 1 can water chestnuts 8 oz., drained and chopped
• 1 package frozen pea pods 6 oz. thawed
• 6 green onions thinly sliced
• 1/2 red bell pepper seeded and thinly sliced
• 4 cups bok choy sliced
• 2 cups Chinese chow mein noodles
• 1 can mandarin oranges 11-oz.
• 3 tablespoons vegetable oil
• 1/2 teaspoon sesame oil light
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons gingerroot freshly grated
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper coarsely ground

1. To make marinade, drain liquid from orange segments into 2-quart bowl; set orange segments aside. Stir oils, vinegar, ginger, sugar, salt and pepper into orange liquid. Add chicken, stirring well; cover and refrigerate for 1 hour to marinate.
2. Add water chestnuts, pea pods, green onions, bell pepper and bok choy to chicken mixture. Toss to mix well. Gently stir in reserved mandarin oranges.
3. Serve salad over Chinese chow mein noodles.

tyson, water, thawed, green onions, red bell pepper, choy, noodles, mandarin oranges, vegetable oil, sesame oil light, rice vinegar, gingerroot, sugar, salt, black pepper

Taken from www.yummly.com/recipe/Light-Asian-Chicken-Salad-9063874 (may not work)