Asian Chicken, Noodle and Vegetable Salad
By Cookie67
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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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