Vietnamese Spring Roll Salad

Ingredients

For the Dressing:

½ teaspoon oil

1 clove garlic chopped

2 tablespoons peanut butter, smooth

1 tablespoons hoisin sauce

¼ cup water

½ teaspoon fish sauce or low-sodium soy sauce

½ teaspoon brown sugar

1 fresh lime juiced

1 teaspoon Sriracha chili sauce

For the Salad:

4 ounces vermicelli rice noodles cooked as directed on package

2 cups skinless cold rotisserie chicken breast—shredded

2 cups Boston lettuce torn

1 cup matchstick carrots

1 cup bean sprouts

1 red bell pepper thinly sliced

2 green onions, sliced

1 cup fresh papaya cubed

¼ cup basil torn

¼ cup cilantro torn

¼ cup mint torn

¼ cup unsalted dry roasted peanuts coarsely chopped

1 jalapeno seeded and sliced

Nutrition Facts

Calories: 390
Fat: 12 g
Carbohydrates: 44 g
Sodium: 200 mg
Fiber: 5 g
Protein: 30 g
Cholesterol: 60 mg