| Recipe Title: Chicken Noodle Salad with Peanut Dressing Contributed by: TwinLakesChef
Note from the Diva
| Although the flavors blend upon chilling, you can also serve this salad right after tossing. |
List of Ingredients
3/4 cup water
1/4 cup peanut butter
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons olive oil or salad oil
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 tablespoon lemon juice
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup peanuts
1 teaspoon chili paste or 1/2 teaspoon crushed red pepper
6 ounces linguine or very thin spaghetti
2 cups cooked chicken, cut into strips (10
ounces)
1 medium cucumber, halved lengthwise, seeded, and sliced
1 cup fresh pea pods, strings removed and bias sliced into 1/2-inch pieces
4 green onions, cut into 1/2-inch pieces
1 medium tomato, chopped
2 cups shredded napa cabbage
2 cups shredded spinach
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Preparation
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.
| Number of Servings: 4 Cookbook Category
Chicken
Pasta
Salad-Main Dish
Vegetables
General Cooking/Prep Method
Chill
Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead
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Appetizers