Chicken Noodle Salad with Peanut Dressing
Chilling this Asian-inspired pasta salad overnight offers make-ahead convenience and allows flavors to develop. But you also can serve it right after tossing.
Prep Time:
25 mins
Total Time:
4 hrs 25 mins
Servings:
Makes 4 servings.
Ingredients
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3/4 cup water
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1/4 cup peanut butter
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1/4 cup soy sauce
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2 tablespoons red wine vinegar
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2 tablespoons olive oil or salad oil
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1 tablespoon sugar
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1 tablespoon toasted sesame oil
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1 tablespoon lemon juice
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1 teaspoon grated fresh ginger
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1 clove garlic, minced
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1 teaspoon chili paste or 1/2 teaspoon crushed red pepper
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6 ounces linguine or very thin spaghetti
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2 cups cooked chicken, cut into strips (10 ounces)
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1 medium cucumber, halved lengthwise, seeded, and sliced
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1 cup fresh pea pods, strings removed and bias sliced into 1/2-inch pieces
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4 green onions, cut into 1/2-inch pieces
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1 medium tomato, chopped
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2 cups shredded napa cabbage
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2 cups shredded spinach
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1/4 cup peanuts
Directions
1.
In a blender container combine water, peanut butter, soy sauce, red wine vinegar, olive oil or salad oil, sugar, toasted sesame oil, lemon juice, ginger, garlic, and chili paste or crushed red pepper. Cover and blend until smooth. Chill up to 24 hours.
2.
Cook pasta according to package directions for al dente. Drain; rinse under cold water.
3.
In a bowl combine linguine, chicken strips, cucumber, pea pods, green onions, and tomato. Pour the dressing over noodle mixture. Toss gently to mix. Cover and chill chicken mixture for 4 to 24 hours, stirring mixture 2 or 3 times.
4.
To serve, line 4 dinner plates or salad plates with the shredded napa cabbage and spinach. Top with chicken mixture. Sprinkle with peanuts. Makes 4 servings.
Nutrition information
Calories 620, Total Fat 30 g, Saturated Fat 5 g, Cholesterol 68 mg, Sodium 1139 mg, Carbohydrate 53 g, Fiber 7 g, Protein 39 g. Daily Values: Vitamin A 42%, Vitamin C 55%, Calcium 11%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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