Chicken Noodle Salad with Peanut-Ginger Dressing recipe
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Ingredients
- ⅓ cup smooth peanut butter ¼ cup soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon Asian garlic-chili sauce 1 tablespoon brown sugar, packed 1 tablespoon finely chopped fresh ginger root ⅛ teaspoon red pepper flakes 3 tablespoons low-sodium chicken broth salt and ground black pepper to taste 1 (16 ounce) package uncooked linguine pasta 3 ½ cups cooked chicken, cut into strips 1 cup julienne-sliced carrot 6 green onions, chopped 1 red bell pepper, seeded and cut into strips 1 celery rib, thinly sliced ½ cup fresh cilantro leaves, chopped ½ cup chopped roasted peanuts, for garnish
Nutrition Info
- 460.9 caloriescarbohydrate: 51.6 gcholesterol: 46.1 mgfat: 15.8 gfiber: 4.6 gprotein: 30.2 gsaturatedFat: 3.3 gservingSize: -sodium: 745.4 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Noodle Salad with Peanut-Ginger Dressing
Directions
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To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.