Asian Chicken, Noodle, and Vegetable Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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An adaptation of a CookingLight recipe. You could sub cucumbers for the water chestnuts. Ingredients:
6 ounces rice noodles, uncooked |
2 cups cooked boneless skinless chicken breasts, cubed-deli |
1/2 cup carrot, shredded |
1/2 cup red bell pepper, chopped |
1/3 cup green onion, chopped (about 3) |
1/4 cup water chestnut, drained and sliced |
3 ounces mixed mushrooms, sliced |
1/4 cup thai sweet chili sauce (such as mae ploy) |
2 tablespoons canola oil (optional) |
1 1/2 tablespoons rice wine vinegar |
1 1/2 tablespoons fresh lemon juice |
2 teaspoons low sodium soy sauce |
1/2 teaspoon fresh ginger, grated peeled |
2 tablespoons dry-roasted unsalted peanuts, chopped |
cilantro, for garnish |
Directions:
1. Prepare noodles according to package directions.
2. Drain and cool.
3. Combine noodles, chicken, and next 4 ingredients (through mushrooms) in a large bowl; toss well.
4. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk.
5. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts.
6. Serve immediately.
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