Chicken Noodle Salad with Peanut-Ginger Dressing

1. 1

   For the dressing, put the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth in a blender or the bowl of a food processor.

2. 2

   Blend until smooth.

3. 3

   Season with salt and pepper to taste.

4. 4

   Thin the dressing to your liking by adding more chicken broth or water.

5. 5

   Bring a large pot of lightly salted water to a boil.

6. 6

   Add the linguine and cook until slightly firm, 8 to 10 minutes.

7. 7

   Drain and transfer the pasta to a large mixing bowl.

8. 8

   Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine.

9. 9

   Pour the dressing over the noodle-chicken mixture and toss until evenly coated.

10. 10

    Divide the salad among eight plates and sprinkle peanuts over each serving.

• Calories 498.8 kcal High
• Protein 40.4 g Good Source
• Carbs 59.14 g Moderate
• Total Fat 13.38 g Moderate
• Saturated Fat 2.18 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 77.2 mg High
• Sodium 928.25 mg High
• Fiber 7.85 g Good Source
• Sugar 6.5 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 67.1 mg Low Source
• Iron 3.91 mg Good Source
• Potassium 455.01 mg Low Source
• Vitamin A 40.26 mcg_rae Low Source
• Vitamin C 23.86 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Soy 🌱
• Wheat 🌾
• Gluten
• Celery