Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette

Chicken Rice Noodle
Salad with Lime Vinaigrette

Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette

Makes 4 to 6 Servings

4 oz. Thai Kitchen Thin Rice Noodles or rice vermicelli
1 ½ cups cooked chicken, shredded
¼ cup purple onion, slivered
½ cup cucumber, seeded, thinly sliced
¼ cup carrots, julienne thinly sliced
¼ cup cilantro, coarsely chopped
4 Tbsp. green onions, chopped
2 cups torn butter lettuce leaves or baby salad mix
½ cup crushed peanuts

Spicy Lime Vinaigrette Dressing

1 Tbsp. dried red chili flakes
½ tsp salt
½ cup sugar
¼ cup rice vinegar
6 cloves garlic, minced
3 Tbsp. Thai Kitchen Premium Fish Sauce
¼ cup fresh lime juice

Directions:

1. In a bowl, mix together dressing ingredients until sugar is dissolved. Let stand 30 minutes before serving. Can be made 1 day ahead. Store covered; refrigerated.

2. Bring 8 cups of water to a boil. Cook rice noodles for 3 to 4 minutes or until soft. Drain; rinse with cold water to cool. Set aside.

3. In a large bowl, toss all ingredients together with dressing.