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Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette

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INGREDIENTS

Ingredients

  • Spicy Lime Vinaigrette:
  • 1/2 cup sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup rice vinegar
  • 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
  • 6 cloves garlic, minced
  • 1 tablespoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 4 ounces Thai Kitchen® Gluten Free Thin Rice Noodles
  • 2 cups torn Boston lettuce or spring mix salad greens
  • 1 1/2 cups shredded cooked chicken
  • 1/2 cup thinly sliced seeded cucumber
  • 1/2 cup coarsely chopped peanuts
  • 1/4 cup julienned carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup thin red onion, slices

INSTRUCTIONS

  • 1 FOR the Vinaigrette, mix all ingredients in medium bowl. Set aside.
  • 2 BRING 8 cups water to boil in large saucepan. Add rice noodles; cook 3 to 4 minutes or until noodles are tender but firm. Rinse under cold water; drain well.
  • 3 PLACE noodles in large bowl. Add remaining ingredients and Vinaigrette; toss gently.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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