Chicken Noodle Salad with Peanut-Ginger Dressing

Name: Chicken Noodle Salad with Peanut-Ginger Dressing
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 0.33333334326744 cup smooth peanut butter; 0.25 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; 0.125 teaspoon red pepper flakes; 3 tablespoons low-sodium chicken broth; salt and ground black pepper to taste; 1 (16 ounce) package uncooked linguine pasta; 3.5 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; 0.5 cup fresh cilantro leaves, chopped; 0.5 cup chopped roasted peanuts, for garnish

4.6

(118)

92 Reviews

6 Photos

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.

Recipe by Sherbg

Published on March 4, 2020

6

Prep Time:

45 mins

Cook Time:

10 mins

Total Time:

55 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Dressing

⅓ cup smooth peanut butter
¼ 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
⅛ teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste

Salad

1 (16 ounce) package uncooked linguine pasta
3 ½ 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
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted peanuts, for garnish

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.
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 (per serving)

461	Calories
16g	Fat
52g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 461
% Daily Value *
Total Fat 16g	20%
Saturated Fat 3g	17%
Cholesterol 46mg	15%
Sodium 745mg	32%
Total Carbohydrate 52g	19%
Dietary Fiber 5g	16%
Total Sugars 7g
Protein 30g
Vitamin C 23mg	116%
Calcium 52mg	4%
Iron 3mg	17%
Potassium 519mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.