Easy 44 min

Chicken Noodle Salad with Peanut-Ginger Dressing

african asian chinese european filipino french italian japanese korean thai vietnamese side soup main sweet spicy sour savory umami medium fast

Prep

20 min

Cook

24 min

Total

44 min

Ingredients (9)

⅓ cup smooth peanut butter g

¼ cup soy sauce g

2 tablespoons unseasoned rice vinegar g

1 tablespoon Asian garlic-chili sauce g

1 tablespoon brown sugar, packed g

1 tablespoon finely chopped fresh ginger root g

⅛ teaspoon red pepper flakes g

3 tablespoons low-sodium chicken broth g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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, and sprinkle peanuts over each serving.