"Make and share this Asian Chicken, Noodle and Vegetable Salad recipe from Food.com...."
INGREDIENTS
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6 ounces uncooked rice noodles
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2 cups cubed cubed rotisserie boneless skinless chicken breasts
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1⁄2 cup matchstick-cut carrot
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1⁄2 cup chopped green bell pepper
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1⁄3 cup chopped green onion (about 3)
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1⁄4 cup canned sliced water chestnuts, drained
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1⁄4 cup Thai sweet chili sauce (such as Mae Ploy)
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2 tablespoons canola oil
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1 1⁄2 tablespoons rice wine vinegar
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1 1⁄2 tablespoons fresh lemon juice
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2 teaspoons low sodium soy sauce
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1⁄2 teaspoon grated peeled fresh ginger
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2 tablespoons chopped chopped dry-roasted unsalted peanuts