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Asian Chicken, Noodle and Vegetable Salad

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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

Details

Servings 4

Preparation

Step 1

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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