Asian Chicken Noodle and Vegetable Salad

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

15 minutes Prep: 10 minutes Cook: 0 minutes

299 calories per serving view nutrition facts

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6	ounces	rice noodles	uncooked
2	cups	chicken breast	rotisserie, cubed skinless, boneless
1/2	cup	carrots	matchstick-cut
1/2	cup	green bell pepper	chopped
1/3	cup	scallions, spring or green onions	chopped
1/4	cup	water chestnuts	canned sliced, drained
1/4	cup	chili sauce	Thai sweet
2	tablespoons	canola oil
1 1/2	tablespoons	rice wine vinegar
1 1/2	tablespoons	lemon juice	fresh
2	teaspoons	soy sauce, sodium reduced
1/2	teaspoon	ginger	grated peeled fresh
2	tablespoons	peanuts, unsalted	chopped, dry-roasted

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.

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.

Serving Size 176g

Amount per Serving

Calories 299 28% of calories from fat