Chicken Noodle Salad with Peanut-Ginger Dressing

Asian flavors star in this chicken-linguine pasta salad that tosses julienned carrots, celery, green onions, and cilantro with a zesty ginger-peanut-garlic seasoned dressing.

• Preparation Time: 45 mins
• Cooking Time: 10 mins
• Total Time: 55 mins
• Calories: 461 Calories

Ingredients

• ⅓ cup smooth peanut butter
• salt and ground black pepper to taste
• ¼ cup soy sauce
• 6 green onions, chopped
• ⅛ teaspoon red pepper flakes
• 3 tablespoons low-sodium chicken broth
• 2 tablespoons unseasoned rice vinegar
• 1 (16 ounce) package uncooked linguine pasta
• 1 red bell pepper, seeded and cut into strips
• 1 celery rib, thinly sliced
• 1 tablespoon finely chopped fresh ginger root
• 1 tablespoon Asian garlic-chili sauce
• 1 tablespoon brown sugar, packed
• 3 ½ cups cooked chicken, cut into strips
• 1 cup julienne-sliced carrot
• ½ cup fresh cilantro leaves, chopped
• ½ cup chopped roasted peanuts, for garnish

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.