Chicken Noodle Salad with Peanut Dressing
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 389.3
- Total Fat: 16.1 g
- Cholesterol: 0.0 mg
- Sodium: 765.2 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.3 g
- Protein: 47.5 g
View full nutritional breakdown of Chicken Noodle Salad with Peanut Dressing calories by ingredient
Introduction
Although there are a lot of ingredients, this could not be simpler. Just boil the water while preparing the dressing, And cut up veggies while the pasta is cooking. In no time you have a delicious meal.I found this on allrecipes.com as Chicken Noodle Salad with Peanut-Ginger Dressing. I tweaked this recipe to my taste as I would not be able to eat fresh ginger and red pepper flakes to the mix. It would have been way to spicy. You can make it vegetarian by omitting the chicken and adding tofu if you wish. Great for when you have a crowd.
You could add edamame or cauliflower to the mix. Any veggies you prefer.
This is excellent with warm pasta and chicken. Although there are a lot of ingredients, this could not be simpler. Just boil the water while preparing the dressing, And cut up veggies while the pasta is cooking. In no time you have a delicious meal.
I found this on allrecipes.com as Chicken Noodle Salad with Peanut-Ginger Dressing. I tweaked this recipe to my taste as I would not be able to eat fresh ginger and red pepper flakes to the mix. It would have been way to spicy. You can make it vegetarian by omitting the chicken and adding tofu if you wish. Great for when you have a crowd.
You could add edamame or cauliflower to the mix. Any veggies you prefer.
This is excellent with warm pasta and chicken.
Number of Servings: 7
Ingredients
-
1/3 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tsp Thai chili garlic paste
1 tbsp. brown sugar, packed
1/4 tsp. dried ginger
3 tbsp. chicken broth
13.25 oz. package uncooked whole grain linguine pasta
3 cups cooked chicken, cut up
1 cup julienned carrots
6 green onions, chopped, include the greens
1 red or orange pepper, seeded and sliced into strips
1 celery rib, thinly sliced
3/4 cup broccoli florets
1/4 cup frozen peas, thawed
1/2 cups peanuts, for garnish (optional)
Directions
To make the dressing, whisk together or put in food processor or blender, the first 7 ingredients. Whisk until smooth. Thin the dressing to your liking by adding more broth or water.
Meanwhile, bring a large pot of water to the boil. Then add pasta and cook until al dente. Drain and place in large mixing bowl.
Add cooked chicken, carrots, green onions, red or orange pepper, celery, and broccoli and peas to the pasta.
Pour the dressing over and mix to coat thoroughly. Divide between 7 plates.
Number of Servings: 7
Recipe submitted by SparkPeople user GRAMMAOFFIVE.
Meanwhile, bring a large pot of water to the boil. Then add pasta and cook until al dente. Drain and place in large mixing bowl.
Add cooked chicken, carrots, green onions, red or orange pepper, celery, and broccoli and peas to the pasta.
Pour the dressing over and mix to coat thoroughly. Divide between 7 plates.
Number of Servings: 7
Recipe submitted by SparkPeople user GRAMMAOFFIVE.
