Chicken Noodle Salad with Peanut-Ginger Dressing |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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