This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Dressing

Salad

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

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  • 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.

Nutrition Facts

461 calories; 15.8 g total fat; 46 mg cholesterol; 745 mg sodium. 51.6 g carbohydrates; 30.2 g protein; Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2008
The flavor of the dressing in this recipe is just delicious! I did have to make small adjustments based on what I had on hand - no garlic-chili sauce so I just used 2 cloves of garlic and a tiny bit more red pepper flakes warm water in place of the chicken broth and no salt as the soy sauce added enough saltiness for my tastes. I added about 1/2 tsp. toasted sesame oil and omitted the chicken (will add some leftover from tomorrow night's dinner) and added broccoli and snow peas. A squeeze of lime and this is a perfectly seasoned dish - my only problem is the amount of dressing. I only used half the pasta (whole wheat) since I wanted more veggies and I feel it could use just a little more of this yummy sauce. Next time I will increase that part of the recipe by half and this dish will be perfection in my book. Read More
(59)

Most helpful critical review

Rating: 2 stars
05/12/2010
I am not sure what I did wrong with this recipe...I followed it to a T and it came out way too salty and completely inedible! I ended up adding about 3/4 cup of water tripled the peanut butter and added some white vinegar. In the end it was edible - but still way to salty. I used light soy sauce (as opposed to dark) as the light is way less potent. However I still think the culprit may have been the soy sauce. Has anyone else had this problem? If so please let me know. Read More
(2)
116 Ratings
  • 5 star values: 79
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
06/16/2008
The flavor of the dressing in this recipe is just delicious! I did have to make small adjustments based on what I had on hand - no garlic-chili sauce so I just used 2 cloves of garlic and a tiny bit more red pepper flakes warm water in place of the chicken broth and no salt as the soy sauce added enough saltiness for my tastes. I added about 1/2 tsp. toasted sesame oil and omitted the chicken (will add some leftover from tomorrow night's dinner) and added broccoli and snow peas. A squeeze of lime and this is a perfectly seasoned dish - my only problem is the amount of dressing. I only used half the pasta (whole wheat) since I wanted more veggies and I feel it could use just a little more of this yummy sauce. Next time I will increase that part of the recipe by half and this dish will be perfection in my book. Read More
(59)
Rating: 4 stars
06/16/2008
The flavor of the dressing in this recipe is just delicious! I did have to make small adjustments based on what I had on hand - no garlic-chili sauce so I just used 2 cloves of garlic and a tiny bit more red pepper flakes warm water in place of the chicken broth and no salt as the soy sauce added enough saltiness for my tastes. I added about 1/2 tsp. toasted sesame oil and omitted the chicken (will add some leftover from tomorrow night's dinner) and added broccoli and snow peas. A squeeze of lime and this is a perfectly seasoned dish - my only problem is the amount of dressing. I only used half the pasta (whole wheat) since I wanted more veggies and I feel it could use just a little more of this yummy sauce. Next time I will increase that part of the recipe by half and this dish will be perfection in my book. Read More
(59)
Rating: 5 stars
10/16/2008
Tasty and easy to prepare this dish reminded us of our favorite Thai restaurant's peanut dressing. I added fresh minced garlic and Thai sweet red chili sauce to the recipe since I did not have garlic-chili sauce. You don't need a food processor for this recipe if you simply warm the soy sauce and chicken broth in the microwave first which helps to melt the peanut butter. Just whisk them together until smooth. You can therefore make the sauce right in the serving bowl making clean-up so much faster! I also added some stir-fried broccoli to this dish and next time I might also try water chesnuts for added crunch. Delicious. A definite make-again--next week! Read More
(53)
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Rating: 4 stars
04/09/2008
Hello everyone! I loved this recipe. I have to be honest though...when I first read the directions I was so excited to make it for my hubby! But when I started to mix it all together I had second thoughts. Turns out at the end it was excellent. My husband and I enjoyed it he even had a 2nd helping. I'm proud to be the first to rate this delicious recipe. BUT I DID MAKE SOME CHANGES sorry... I didn't change anything as far as the ingredients and how much you use. However rather than just pouring the sauce over the cooked chicken and pasta at the very end i cook the chicken then add the veggies until they soften just a little then i add the sauce i made in the blender. I let the sauce cook for maybee a minute or so and then pour over the noodles. Also I don't add the cilantro till the very end. It looses flavor if you cook it. Read More
(38)
Rating: 5 stars
08/14/2009
This recipe is delicious. As many others have mentioned it is important to double the dressing. If you didn't double the dressing it would be too dry. Read More
(27)
Rating: 5 stars
12/01/2010
Wow - this is really good. My husband really likes spicy so I upped the chili garlic paste. I doubled the sauce the second time I made this just because he loved it so much and I had added additional veggies. Water chestnuts more celery red bell pepper and cucumbers. This salad is perfect for pot lucks or picnics - it is awesome at room temp. Add more broth to the sauce to acheive your desired thickness. If you have a stick blender - use it for the sauce it blends it in a snap. Read More
(17)
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Rating: 5 stars
08/23/2008
Wonderfully flavorful. A different option that will spice up your routine but that even the pickiest eaters at your table will have fun with. My kids LOVED it. One change: rather than using canned chicken broth I saved the water I boiled the chicken in and used that. Healthier and cheaper. Read More
(15)
Rating: 5 stars
07/08/2008
Great tasting recipe! Number of servings overestimated and I'd say could use a little more dressing (I put some water in to make it go further). Still I've had this a few times now and will continue to make it. It's also so convenient since it can be eaten hot or at room temperature. Read More
(13)
Rating: 5 stars
02/01/2010
I love to make Oriental dishes and my husband said by far the best I have ever made! It was delicious! Instead of fresh veggies I used a frozen Asian blend with sugar snaps red peppers little corn edamame and water chestnuts. I sauteed for a few minutes then threw it all together and mixed. Yum! Read More
(12)
Rating: 5 stars
08/15/2008
O-M-G This is the most awesome sauce!! I made it just like the recipe the first time and now I make the sauce and keep it in the fridge to slather on everything. It is addictive!! Read More
(10)
Rating: 2 stars
05/12/2010
I am not sure what I did wrong with this recipe...I followed it to a T and it came out way too salty and completely inedible! I ended up adding about 3/4 cup of water tripled the peanut butter and added some white vinegar. In the end it was edible - but still way to salty. I used light soy sauce (as opposed to dark) as the light is way less potent. However I still think the culprit may have been the soy sauce. Has anyone else had this problem? If so please let me know. Read More
(2)