Asian Chicken, Noodle, And Vegetable Salad

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

1. 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.
2. 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.

rice noodles, matchstick, green bell pepper, green onions, water chestnuts, sweet chili sauce, canola oil, rice wine vinegar, lemon juice, soy sauce, fresh ginger, peanuts

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