Chicken Noodle Salad With Peanut-Ginger Dressing
0 grams fiber 0 mg cholesterol 1 grams saturated fat 340 mg sodium 8 grams sugar 0 grams trans fat.
Recipe Summary Chicken Noodle Salad With Peanut-Ginger Dressing
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.Ingredients | Brianna's Mandarin Ginger Dressing⅓ cup smooth peanut butter¼ cup soy sauce2 tablespoons unseasoned rice vinegar1 tablespoon Asian garlic-chili sauce1 tablespoon brown sugar, packed1 tablespoon finely chopped fresh ginger root⅛ teaspoon red pepper flakes3 tablespoons low-sodium chicken brothsalt and ground black pepper to taste1 (16 ounce) package uncooked linguine pasta3 ½ cups cooked chicken, cut into strips1 cup julienne-sliced carrot6 green onions, chopped1 red bell pepper, seeded and cut into strips1 celery rib, thinly sliced½ cup fresh cilantro leaves, chopped½ cup chopped roasted peanuts, for garnishDirectionsTo 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.Info | Brianna's Mandarin Ginger Dressingprep: 45 mins cook: 10 mins total: 55 mins Servings: 8 Yield: 8 servings
TAG : Chicken Noodle Salad With Peanut-Ginger DressingSalad, Pasta Salad, Chicken Pasta Salad Recipes,