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