Asian Chicken, Noodle And Vegetable Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 6 ounces uncooked rice noodles
• 2 cups cubed cubed rotisserie boneless skinless chicken breasts
• 1/2 cup matchstick-cut carrot
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped green onion (about 3)
• 1/4 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 chopped dry-roasted unsalted peanuts

Recipe

• 1 prepare noodles according to package directions. drain and cool.
• 2 combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.
• 3 combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk.
• 4 drizzle chili sauce mixture over noodle mixture; toss gently to coat. sprinkle with peanuts. serve immediately.