Asian Chicken Salad

Ingredients

• 4 1/2 ounce(s) vermicelli rice noodles
• 1/4 cup(s) lower-sodium Asian fish sauce
• 3 tablespoon(s) fresh lime juice
• 2 tablespoon(s) (packed) light brown sugar
• 1/4 teaspoon(s) crushed red pepper
• 2 cup(s) shredded, skinless rotisserie chicken meat
• 4 cup(s) (from 1 small head) thinly sliced Napa cabbage
• 2 cup(s) shredded carrots
• 1/2 cup(s) (loosely packed) fresh mint leaves
• 1/2 cup(s) (loosely packed) fresh cilantro leaves
• 1/2 cup(s) unsalted roasted peanuts, chopped
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Directions

1. In 8-cup glass measuring cup, microwave 6 cups water on High 10 minutes. Add rice noodles; cook 1 to 2 minutes on High or until noodles are tender. Drain.
2. Meanwhile, in large bowl, combine fish sauce, lime juice, sugar, and crushed red pepper. Add chicken, cabbage, carrots, mint, and cilantro; toss to coat.
3. Divide noodles among 4 large dinner plates; top with chicken mixture. Sprinkle with peanuts to serve.