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:

1. 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.
2. Cook pasta al dente according to package directions then drain and rinse with cold water.
3. Toss cooked noodles with veggies.
4. Serve salad topped with chicken, peanuts, and dressing.

Recipe from Our Best Bites