Peanut Noodle Salad
Ingredients
The dressing
-
½
cup
canola oil
-
2
large cloves
garlic
-
⅓
cup
low sodium soy sauce
-
¼
cup
white distilled vinegar
-
2
tablespoons
water
-
2
tablespoons
honey
-
2
tablespoons
sesame oil
-
1
tablespoon
lemongrass or ginger paste
-
to taste
lime juice
-
¼
cup
peanut butter
The salad
-
4
ounces
brown rice noodles
-
1
lb.
boneless skinless chicken breasts
-
5–6
cups
baby kale or spinach
-
3
large
carrots
-
3
large
bell peppers
-
1
cup
packed cilantro leaves
-
4
green onions
green parts only
-
½
cup
cashews or peanuts
Instructions
- Soak the rice noodles in cold water and preheat the oven to 400°F.
- Pulse all dressing ingredients except peanut butter in a food processor. Marinate chicken in some of the dressing for 15-30 minutes.
- Add peanut butter to the dressing, pulse, and set aside.
- Prep and toss all veggies in a bowl.
- Bake the marinated chicken for 15-20 minutes, rest, then cut and add to veggies.
- Drain and finish cooking the noodles in a skillet with oil and dressing until soft.
- Toss the noodles with chicken and veggies, serve hot or cold, and top with extra peanuts and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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