Asian Chicken, Noodle, and Vegetable Salad

Asian Chicken, Noodle, and Vegetable Salad
Photo by Randy Mayor


  • ½ cup matchstick-cut carrots
  • 6 ounces uncooked rice noodles
  • 1 ½ tablespoons rice wine vinegar
  • ½ cup chopped green bell pepper
  • ¼ cup Thai sweet chili sauce (such as Mae Ploy)
  • ½ teaspoon grated peeled fresh ginger
  • 1 ½ tablespoons fresh lemon juice
  • + 6 more ingredients
    • 2 teaspoons low-sodium soy sauce
    • 1/3 cup chopped green onions (about 3)
    • ¼ cup canned sliced water chestnuts, drained
    • 2 tablespoons canola oil
    • 2 tablespoons chopped unsalted, dry-roasted peanuts
    • 2 cups cubed skinless, boneless rotisserie chicken breast

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 o...

View full recipe at My Recipes


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