Asian Chicken, Noodle and Vegetable Salad

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 6

Cooking Light recipe

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

Directions:

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.

By RecipeOfHealth.com