Asian Chicken Noodle & Vegetable Salad

Name: Asian Chicken Noodle and Vegetable Salad
Yield: 4
Cuisine: Asian
Ingredients: rice noodles; chicken breasts; carrots; green bell peppers; scallions, spring or green onions; water chestnuts; chili sauce; canola oil; rice vinegar; lemon juice; soy sauce, sodium reduced; ginger; peanuts, unsalted

Very light and tasty noodle salad, I added more garlic, and some cucumber, good combination and flavor.

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

15 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
6	ounces	rice noodles uncooked
2	cups	chicken breasts rotisserie, cubed skinless, boneless
½	cup	carrots matchstick-cut
½	cup	green bell peppers chopped
⅓	cup	scallions, spring or green onions chopped
¼	cup	water chestnuts canned sliced, drained	*
¼	cup	chili sauce Thai sweet
2	tablespoons	canola oil
1 ½	tablespoons	rice vinegar
1 ½	tablespoons	lemon juice fresh
2	teaspoons	soy sauce, sodium reduced
½	teaspoon	ginger grated peeled fresh
2	tablespoons	peanuts, unsalted chopped, dry-roasted	*

Ingredients

Amount	Measure	Ingredient	Features
173.4	ml/g	rice noodles uncooked
473	ml	chicken breasts rotisserie, cubed skinless, boneless
118	ml	carrots matchstick-cut
118	ml	green bell peppers chopped
79	ml	scallions, spring or green onions chopped
59	ml	water chestnuts canned sliced, drained	*
59	ml	chili sauce Thai sweet
3E+1	ml	canola oil
23	ml	rice vinegar
23	ml	lemon juice fresh
1E+1	ml	soy sauce, sodium reduced
2.5	ml	ginger grated peeled fresh
3E+1	ml	peanuts, unsalted chopped, dry-roasted	*