Asian Chicken Noodle Salad With Snap Peas

• 34 cup vegetable oil
• 34 cup major grey's mango chutney (I used Mango Peach Chutney)
• 6 tablespoons rice vinegar, unseasoned
• 3 garlic cloves, large peeled
• 6 34 teaspoons soy sauce
• 1 12 tablespoons sesame oil
• 1 12 teaspoons Dijon mustard
• 1 12 teaspoons dry crushed red pepper
• 1 (16 ounce) package soba noodles
• 1 tablespoon sesame oil
• 2 chicken breast halves, grilled, cut horizontally in half, then crosswise into thin strips
• 6 green onions, thinly sliced
• sesame seeds, toasted (optional)
• vegetables, optional- broccoli, carrot, red pepper, cucumber

1. Dressing:.
2. Combine all ingredients in blender.
3. Cover tightly; blend until dressing is smooth.
4. Season to taste with salt and pepper.
5. DO AHEAD: Can be made 1 week ahead.
6. Cover and chill.
7. Salad:.
8. Cook snap peas in boiling salted water until crisp-tender, 2 minutes.
9. Transfer to bowl.
10. Return water to boil.
11. Add noodles.
12. Cook until tender but firm, 3 minutes (or as directed on package).
13. Drain; rinse under cold water until cool.
14. Transfer to large bowl.
15. Toss noodles with sesame oil.
16. Cut noodles with kitchen shears to shorten.
17. Add peas, chicken, and green onions; toss with enough dressing to coat.
18. Arrange salad on platter;add optional vegetables and top with toasted sesame seeds, if desired.

vegetable oil, major greys mango, rice vinegar, garlic, soy sauce, sesame oil, mustard, red pepper, noodles, sesame oil, chicken, green onions, sesame seeds, vegetables

Taken from www.food.com/recipe/asian-chicken-noodle-salad-with-snap-peas-429652 (may not work)