Asian Chicken, Noodle, and Vegetable Salad

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

Description

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