3cupssliced cooked chickenabout 4 thighs or 2 breasts
1½cupsgrated carrotsabout 2 large
1medium sweet onioncut in half and sliced thinly
1red bell peppercut into thin matchstick-sized pieces
2cupsother vegetables: thinly sliced celeryshredded cabbage, snow peas, corn, etc.
2tablespoonschili-garlic sauceSriracha, or to taste
1tablespoonpeeled and grated fresh ginger
3tablespoonsolive oilor peanut oil, skimmed from the top of natural peanut butter
1/3cupchopped fresh parsleyor cilantro, if you're a cilantro person...
Cook the noodles according to the package directions. When done, drain the noodles and rinse with cold water to cool them before adding the rest of the salad ingredients.
While the noodles are cooking, chop all the vegetables and meat.
Make the dressing: Combine the peanut butter, soy sauce, vinegar, Sriracha, honey, ginger, garlic, and oil in a glass measure and whisk until smooth (you can also use a food processor to get the sauce really smooth).
In a large serving bowl combine all the ingredients and mix well. Season to taste with salt and pepper.
Serve topped with peanuts and chopped parsley or cilantro.
Makes 8 servings
*We like less pasta and more vegetables, but if you need to feed more people, use the larger amount.