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Peanut Ginger Chicken Noodle Salad

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PREP TIME
45 min
COOKING TIME
10 min
TOTAL TIME
55 min
SERVINGS
8 servings
Lunch
Peanut Ginger Chicken Noodle Salad
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
  • 1 (16 ounce) package uncooked linguine 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
  • 1/2 cup chopped roasted peanuts, for garnish
Instructions
1
To prepare the dressing, combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth in a blender or food processor. Blend until the ingredients are well combined and the mixture is smooth. Add salt and pepper to taste, allowing you to customize the flavor of your dressing. If desired, thin out the dressing by adding more chicken broth or water to achieve your preferred consistency.
2
Next, fill a large pot with salted water and bring it to a rolling boil. Add the linguine pasta and cook until it reaches your desired level of doneness, typically 8 to 10 minutes. Once cooked, drain the pasta and transfer it to a large serving bowl.
3
Add diced chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine pasta. Pour the prepared dressing over the noodle-chicken mixture and gently toss everything together until it is evenly coated.
4
Finally, divide the salad among eight serving plates. Sprinkle a generous amount of peanuts over each serving to add texture and flavor to your dish