Asian Chicken, Noodle, and Vegetable Salad

6oz. 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
1/4 cup canned sliced water chestnuts, drained
1/4 cup Thai sweet chili sauce
2 tbsp. canola oil
1½ tbsp. rice wine vinegar
1½ tbsp. fresh lemon juice
2 tsp. sauce
1/2 tsp. grated peeled fresh ginger
2 tbsp. chopped unsalted, dry-roasted peanuts

Prepare noodles according to package directions. Drain and cool. Combine
noodles, chicken, and next 4 ingredients in a large bowl; toss well.

Combine chili sauce and next 5 ingredients in a small bowl, stirring with a
whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to
coat. Sprinkle with peanuts.

Wonton Crisps:
Stack 12 wonton wrappers; cut in half diagonally. Arrange wonton halves in a
single layer on a foil-lined baking sheet. Coat wonton halves with
cooking spray; sprinkle with 1/3 tsp. kosher salt. Bake wontons at 375°
for 10 minutes or until lightly browned.

Serve immediately.

4 servings