Chicken Salad With Rice Noodles

• 4 1/2 ounces rice sticks (malfun)
• For the dressing
• 4 garlic cloves
• 1/4 cup soy sauce
• 3 limes, juice of, only
• 1 tablespoon peanut butter (I used low-fat peanut butter)
• 2 teaspoons ginger, chopped
• 1 1/4 teaspoons hot chili paste (sambal oeleck)
• 1/4 cup canola oil (or your favorite vegetable oil)
• For the salad
• 3 chicken breasts, cooked and shredded
• 3 cups napa cabbage, shredded
• 1 cup carrot, grated
• 1 red bell pepper, cut into strips
• 1 red onion, thinly sliced
• 1 cucumber, halved lengthwise and sliced crosswise
• 1/3 cup peanuts, chopped (optional)

1. Cook noodles in a pot of boiling water until tender (3 minutes); drain; and cut noodles in several places with scissors. (The original recipe suggests to spread noodles out on a platter, but I added them to the large salad bowl instead).
2. Puree next 7 ingredients (garlic - chili paste) in a blender and with machine running add oil, blending until dressing is smooth. Season with salt and pepper if desired. Set aside.
3. In a large salad bowl combine salad ingredients (chicken - cucumbers). (I tossed the salad ingredients with the noodles in the salad bowl).
4. Toss with dressing.
5. Although I tossed the noodles with the salad in the bowl, the original recipe suggests to arrange noodles on a platter and arrange salad on top of noodles and sprinkle with peanuts, passing additional dressing.
6. Can be served warm or is best refrigerated.

rice, dressing, garlic, soy sauce, only, peanut butter, ginger, hot chili paste, canola oil, salad, chicken breasts, cabbage, carrot, red bell pepper, red onion, cucumber, peanuts

Taken from www.food.com/recipe/chicken-salad-with-rice-noodles-250925 (may not work)