• 8servings
  • 10minutes
  • 461calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1/3 cup smooth peanut butter

  3. 1/4 cup soy sauce

  4. 2 tablespoons unseasoned rice vinegar

  5. 1 tablespoon Asian garlic-chili sauce

  6. 1 tablespoon brown sugar, packed

  7. 1 tablespoon finely chopped fresh ginger root

  8. 1/8 teaspoon red pepper flakes

  9. 3 tablespoons low-sodium chicken broth

  10. salt and ground black pepper to taste

  11. Salad

  12. 1 (16 ounce) package uncooked linguine pasta

  13. 3 1/2 cups cooked chicken, cut into strips

  14. 1 cup julienne-sliced carrot

  15. 6 green onions, chopped

  16. 1 red bell pepper, seeded and cut into strips

  17. 1 celery rib, thinly sliced

  18. 1/2 cup fresh cilantro leaves, chopped

  19. 1/2 cup chopped roasted peanuts, for garnish

Instructions Jump to Ingredients ↑

  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 processer. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.

  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.

  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.


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