Asian Chicken, Noodle, and Vegetable Salad recipe

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

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.
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.

Yield:  4 servings (serving size: 2 cups)

CALORIES 373 (29% from fat); FAT 11.9g (sat 1.5g,mono 6.1g,poly 3.4g); PROTEIN 23.6g; CHOLESTEROL 60mg; CALCIUM 37mg; SODIUM 368mg; FIBER 1.8g; IRON 2.1mg; CARBOHYDRATE 43.7g

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