Asian Chicken, Noodle, and Vegetable Salad

By dashy_65

Ingredients

• 6  ounces  uncooked rice noodles
• 2  cups  cubed skinless, boneless rotisserie chicken breast
• 1/2  cup  matchstick-cut carrots
• 1/2  cup  chopped green bell pepper
• 1/3  cup  chopped green onions (about 3)
• 1/2  cup  canned sliced water chestnuts, drained
• 1/4  cup  Thai sweet chili sauce (such as Mae Ploy)
• 2  tablespoons  canola oil
• 1 1/2  tablespoons  rice wine vinegar
• 1 1/2  tablespoons  fresh lemon juice
• 2  teaspoons  low-sodium soy sauce
• 1/2  teaspoon  grated peeled fresh ginger
• 2  tablespoons  chopped unsalted, dry-roasted peanuts

Details

Servings 38
Adapted from find.myrecipes.com

Preparation

Step 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.

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.

May want to use whole can of water chestnuts for crunch.

2 cups 373 cal, 11.9g fat, 43.7g carb, 1.8g fiber, 368mg sodium