Asian Chicken, Noodle and Vegetable Salad

Submitted by sarahday73

"Cooking Light recipe"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 2 cups
• Serves: 4

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.

Reviews

[kitchenslave03]

Was about to post myself, thanks for doing the work for me-excellent recipe-sometimes I add cucumber and fresh cilantro or basil if I have it on hand.

 

[CIndytc]

This was outstanding!...we just loved it....I did add a little honey to it because I was afraid it may be too spicy but it was great.....I did not put any chicken in it as I made it as a side dish...a must try...