Asian Chicken, Noodle, and Vegetable Salad |
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Prep Time: 38 Minutes Cook Time: 0 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Mix dark meat with the breast meat, if you like. Look for Thai sweet chili sauce in Asian and gourmet markets or the supermarket's ethnic section. Ingredients:
6 ounces uncooked rice noodles |
2 cups cubed skinless, boneless rotisserie chicken breast |
1/2 cup matchstick-cut carrots |
1/2 cup chopped green bell pepper |
1/3 cup chopped green onions (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 unsalted, dry-roasted peanuts |
Directions:
1. Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.
2. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.
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