Asian Chicken and Noodle Salad
What you need:
For the Thai peanut salad dressing:
- 1/2 cup peanut butter
- 1 lime, zested and juiced
- 1 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 3 Tbsp. honey
- 2 cloves minced garlic
- 1 tsp. ground ginger
- 1/2 cup chopped cilantro
- 1/2 cup + 2 tsp. vegetable oil
- 1/4 tsp. salt
- 2 to 3 tsp. sriracha
- 2 to 4 Tbsp. water
For the salad:
- 8 oz. linguine fini or regular linguine
- 4 cups shredded greens (a mix of napa cabbage and romaine lettuce)
- 2 cups thinly sliced purple cabbage
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 1 medium carrot, julienned
- 1 medium cucumber, halved and sliced
- 1/4 red onion, thinly sliced
- 2 cups grilled diced or sliced chicken
- 1/2 cup honey roasted peanuts
Directions:
- For the dressing: place all ingredients in the blender (start with 2 Tbsp. water). Blend until smooth. Add more water if needed to reach your desired consistency. Refrigerate until ready to use.
- Cook pasta al dente according to package directions then drain and rinse with cold water.
- Toss cooked noodles with veggies.
- Serve salad topped with chicken, peanuts, and dressing.
Recipe from Our Best Bites