1. Recipes

How to Make Chicken Noodle Salad with Peanut-Ginger Dressing - A Step-by-Step Guide

Are you looking for a refreshing and flavorful salad that's perfect for a light and healthy meal? Look no further than this Chicken Noodle Salad with Peanut-Ginger Dressing recipe! This dish combines the delicious flavors of tender chicken, crunchy vegetables, and a tangy peanut-ginger dressing that will leave your taste buds wanting more. Whether you're looking for a quick and easy lunch option or a crowd-pleasing dish to serve at a summer barbecue, this recipe has got you covered.

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.

    • Nutrition

    461 cal.

    • Total Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 46mg
    • Sodium: 745mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 30g
    • Vitamin C: 23mg
    • Calcium: 52mg
    • Iron: 3mg
    • Potassium: 519mg

    Categories

    Salad recipes
    Chicken recipes
    Noodle recipes
    Peanut recipes
    Ginger recipes