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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 380.6
  • Total Fat: 8.8 g
  • Cholesterol: 49.4 mg
  • Sodium: 194.5 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 31.6 g

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Chicken Noodle Salad with Peanut-Ginger Dressing (from Allrecipes.com)

Submitted by: AWELLIS


Number of Servings: 8

Ingredients

    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 whole grain/whole wheat 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



Directions

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 processer. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
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.
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.


Number of Servings: 8

Recipe submitted by SparkPeople user AWELLIS.






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