Asian Chicken, Noodle and Vegetable Salad

Asian Chicken, Noodle and Vegetable Salad
Asian Chicken, Noodle and Vegetable Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    ounces uncooked rice noodles

  • 2

    cups cubed skinless, boneless rotissere chicken breast

  • 1/2

    cup matchstick-cut carrots

  • 1/2

    cup shopped green bell pepper

  • 1/3

    cup chopped green onions (about 3)

  • 1/4

    cup canned sliced water chestnuts, drained

  • 1/4

    cup Thai sweet chili sauce (such as Mae Ploy)

  • 2

    tbsp canola oil

  • 1 1/2

    tbsp rice wine vinegar

  • 1 1/2

    tbsp fresh lemon juice

  • 2

    tsp low-sodium soy sauce

  • 1/2

    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.

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