Asian Chicken Noodle Salad - cooking recipe

Ingredients

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

Preparation

Prepare noodles according to package directions. Drain and cool.
Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
Serve with wonton crisps if desired.
To make wonton crisps: Preheat oven to 375\u00b0F 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.