Asian Chicken, Noodle, and Vegetable Salad

• 6 ounces rice noodles, uncooked
• 2 cups cooked boneless skinless chicken breasts, cubed-DELI
• 12 cup carrot, shredded
• 12 cup red bell pepper, chopped
• 13 cup green onion, chopped (about 3)
• 14 cup water chestnut, drained and sliced
• 3 ounces mixed mushrooms, sliced
• 14 cup Thai sweet chili sauce (such as Mae Ploy)
• 2 tablespoons canola oil (optional)
• 1 12 tablespoons rice wine vinegar
• 1 12 tablespoons fresh lemon juice
• 2 teaspoons low sodium soy sauce
• 12 teaspoon fresh ginger, grated peeled
• 2 tablespoons dry-roasted unsalted peanuts, chopped
• cilantro, for garnish

1. Prepare noodles according to package directions.
2. Drain and cool.
3. Combine noodles, chicken, and next 4 ingredients (through mushrooms) in a large bowl; toss well.
4. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk.
5. Drizzle chili sauce mixture over noodle mixture; toss gently to coat.
6. Sprinkle with peanuts.
7. Serve immediately.

rice noodles, chicken breasts, carrot, red bell pepper, green onion, water, mixed mushrooms, sweet chili sauce, canola oil, rice wine vinegar, lemon juice, soy sauce, fresh ginger, peanuts, cilantro

Taken from www.food.com/recipe/asian-chicken-noodle-and-vegetable-salad-304624 (may not work)