Chicken Noodle Salad with Peanut-Ginger Dressing Recipe

Chicken Noodle Salad with Peanut-Ginger Dressing Recipes

  • PREP 45 mins
  • COOK 10 mins
  • READY IN 55 mins


Original recipe makes 8 servings
  • 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

  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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