Description
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
- ⅓ cup smooth peanut butter
- ¼ 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
- ⅛ 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 ½ 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
- ½ cup fresh cilantro leaves, chopped
- ½ cup chopped roasted peanuts, for garnish
Instructions
- 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.
- 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.
Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 8