Spicy Chicken Noodle Salad

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A packed-with-flavor, 30 minute, one dish meal your whole family will love- pretty much the perfect warm weather dinner.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Salads

Cuisine: Asian

Servings: servings

Calories: 348kcal

½ to ¾ pound linguine or udon, or rice noodles*
3 cups sliced cooked chicken about 4 thighs or 2 breasts
1½ cups grated carrots about 2 large
1 medium sweet onion cut in half and sliced thinly
1 red bell pepper cut into thin matchstick-sized pieces
2 cups other vegetables: thinly sliced celery shredded cabbage, snow peas, corn, etc.

2 tablespoons peanut butter
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons chili-garlic sauce Sriracha, or to taste
1 tablespoon honey
1 tablespoon peeled and grated fresh ginger
1 clove garlic minced
3 tablespoons olive oil or peanut oil, skimmed from the top of natural peanut butter

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.