Recipe from OUR BEST BITES
Ingredients:
8 oz Linguine
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
1 recipe Thai Peanut Salad Dressing(below)
1. Bring a large pot of salted water to boil. Add pasta. While the pasta is cooking, chop the vegetables.
2. Drain pasta and run some cold water over it until it's cool. If not using it right away, add a drizzle of the salad dressing and stir to coat the noodles to prevent them from getting clumpy. Refrigerate until ready to use.
3. When you're ready to assemble the salad, place noodles, veggies, amd chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go, until all ingredients are coated.
Enjoy!
Personally. This salad is huge! It serves 4-6 generously. I like to keep the salad & vegetables separate from the noodles and chicken. Then, I'll make individual salads and top with just a few tablespoons of dressing. Then, the salad stays fresh and doesn't wilt.
Make it for dinner, have it for lunch the next day!
Thai Peanut Salad Dressing
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
Prepare dressing by combining all ingredients except oil and water in a blender. Blend for 20-30 seconds. Turn to low speed and slowly drizzle oil until combined. Add water to thin dressing to desired consistency.
