Peanut-Ginger Chicken Noodle Salad

Peanut-Ginger Chicken Noodle Salad, a refreshing Asian-inspired dish perfect for any occasion. This non-vegetarian recipe features tender chicken, crisp vegetables, and a creamy peanut-ginger dressing, making it a satisfying meal. Please note that this dish contains peanuts and soy, catering to those who enjoy bold flavors while being mindful of allergies.

Versatile and nutritious, this salad is ideal for summer gatherings or meal prep, and it pairs beautifully with grilled shrimp or roast beef for a twist. With EasyChef Pro, you can easily access this recipe and create a convenient shopping list, ensuring the lowest cost per serving.

Get ready to elevate your meal prep with EasyChef Pro and enjoy the deliciousness of Peanut-Ginger Chicken Noodle Salad!

Recipe Collection: Lunch

Serving Size: 8

Cooking Time: 55 minutes

Overview

This Chicken Noodle Salad with Peanut-Ginger Dressing is a refreshing and flavorful dish perfect for hot summer nights or any time of the year. The combination of tender chicken, crisp vegetables, and a creamy peanut-ginger dressing makes it a delightful meal. You can also substitute the chicken with roast beef slices or shrimp for a different twist.

Diet Type

Non-Vegetarian

Allergies

Peanuts, Soy

Cuisine

Asian

Ingredients

• Dressing
• 0.33 Cups smooth peanut butter
• 0.25 Cups soy sauce
• 2 Tablespoons (tbsp) unseasoned rice vinegar
• 1 Tablespoon (tbsp) Asian garlic-chili sauce
• 1 Tablespoon (tbsp) brown sugar, packed
• 1 Tablespoon (tbsp) fresh ginger root, minced
• 0.125 Teaspoons (tsp) red pepper flakes
• 3 Tablespoons (tbsp) low-sodium chicken broth
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• Salad
• 1 16 Ounces (oz) package linguine pasta, uncooked
• 3.5 Cups cooked chicken, sliced
• 1 Cup carrot, julienned
• 6 Green onions, minced
• 1 Red bell pepper, sliced
• 1 Celery rib, sliced
• 0.5 Cups fresh cilantro leaves, torn
• 0.5 Cups roasted peanuts, chopped

Steps

1. Prepare the Dressing: In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and chicken broth. Blend until smooth. Season with salt and black pepper to taste. Adjust the consistency by adding more chicken broth or water if needed.
2. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 8 to 10 minutes. Drain and transfer the pasta to a large mixing bowl.
3. Assemble the Salad: Add the cooked chicken, carrots, green onions, red bell pepper, celery, and cilantro to the bowl with the linguine. Pour the prepared dressing over the mixture and toss until everything is evenly coated.
4. Serve: Divide the salad among eight serving plates and sprinkle chopped roasted peanuts over each serving for garnish. Enjoy your refreshing Chicken Noodle Salad with Peanut-Ginger Dressing!