Chicken Noodle Salad with Peanut-Ginger Dressing
Description
Asian flavors star in this chicken-linguine pasta salad that tosses julienned carrots, celery, green onions, and cilantro with a zesty ginger-peanut-garlic seasoned dressing.
Ingredients
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1/3 cup smooth peanut butter
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1/4 cup soy sauce
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2 tablespoons unseasoned rice vinegar
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1 tablespoon Asian garlic-chili sauce
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1 tablespoon brown sugar, packed
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1 tablespoon finely chopped fresh ginger root
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1/8 teaspoon red pepper flakes
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3 tablespoons low-sodium chicken broth
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salt and ground black pepper to taste
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1 (16 ounce) package uncooked linguine pasta
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3 1/2 cups cooked chicken, cut into strips
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1 cup julienne-sliced carrot
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6 green onions, chopped
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1 red bell pepper, seeded and cut into strips
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1 celery rib, thinly sliced
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1/2 cup fresh cilantro leaves, chopped
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1/2 cup chopped roasted peanuts, for garnish
Directions
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.