Asian Chicken, Noodle and Vegetable Salad Recipe

Published: August 07, 2009

YIELD: 4 servings

Ingredients

6	ounces uncooked rice noodles
2	cups cubed skinless, boneless rotissere chicken breast
½	cup matchstick-cut carrots
½	cup shopped green bell pepper
⅓	cup chopped green onions (about 3)
¼	cup canned sliced water chestnuts, drained
¼	cup Thai sweet chili sauce (such as Mae Ploy)
2	tbsp canola oil
1½	tbsp rice wine vinegar
1½	tbsp fresh lemon juice
2	tsp low-sodium soy sauce
½	tsp grated peeled fresh ginger
2	tbsp chopped unsalted, dry-roasted peanuts

Directions

1. Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.

2. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.