Thai Noodle Chicken Salad

• 1 (6-ounce) package rice sticks (rice-flour noodles)
• 1 large cucumber
• 2 (6-ounce) packages oven-roasted chicken breast cuts (such as Louis Rich)
• 5 cups torn romaine lettuce
• 1 1/2 cups thin red bell pepper strips
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped fresh basil
• 1/4 cup fresh lime juice
• 1 tablespoon light brown sugar
• 2 tablespoons dark sesame oil
• 1 tablespoon hot chili sauce (such as Sriracha)
• 4 teaspoons chopped dry-roasted cashews or peanuts

1. Prepare noodles according to package directions.
2. While noodles stand, peel cucumber, and quarter lengthwise; discard seeds. Thinly slice cucumber.
3. Drain noodles, and place in a large bowl. Add cucumber, chicken, lettuce, bell pepper, and green onions; toss gently.
4. Combine basil and next 4 ingredients in a small bowl; stir well. Pour dressing over salad; toss well. Sprinkle each serving with nuts. Serve immediately.

rice, cucumber, chicken breast cuts, torn romaine lettuce, thin red bell pepper, green onions, fresh basil, lime juice, light brown sugar, dark sesame oil, hot chili sauce, cashews

Taken from www.myrecipes.com/recipe/thai-noodle-chicken-salad (may not work)