chicken noodle salad with peanut-ginger dressing

Ingredients

• Servings: 8
• dressing
• 1/3 cup smooth peanut butter
• 1/4 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
• 1/8 teaspoon red pepper flakes
• 3 tablespoons low-sodium chicken broth
• salt and ground black pepper to taste
• salad
• 1 (16 ounce) package uncooked linguine pasta
• 3 1/2 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
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup chopped roasted peanuts, for garnish

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• 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.