Asian Chicken Noodle Salad

• For the salad
• 6 ounces rice noodles, uncooked (see above in description)
• 2 cups chicken, cubed (see note in description above)
• 1/2 cup carrot, cut into julienne
• 1/2 cup green bell pepper, chopped
• 3 green onions, chopped
• 1/4 cup water chestnut, sliced and drained
• For the dressing
• 1/4 cup Thai sweet chili sauce
• 2 tablespoons canola oil
• 1 1/2 tablespoons rice vinegar
• 1 lemon, juice of
• 2 teaspoons soy sauce
• 1/2 teaspoon gingerroot, grated
• 2 tablespoons dry roasted peanuts
• For the Wonton crisps (optional)
• 12 wonton wrappers
• 1/4 teaspoon kosher salt

1. Prepare noodles according to package directions. Drain and cool.
2. Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
3. To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
4. Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
5. Serve with wonton crisps if desired.
6. To make wonton crisps: Preheat oven to 375u0b0F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.

salad, rice noodles, chicken, carrot, green bell pepper, green onions, water chestnut, dressing, sweet chili sauce, canola oil, rice vinegar, lemon, soy sauce, gingerroot, peanuts, wonton wrappers, kosher salt

Taken from www.food.com/recipe/asian-chicken-noodle-salad-242393 (may not work)