Asian Chicken, Noodle and Vegetable Salad

Cooking Light recipe

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

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.