Chinese Noodle Chicken Salad
Created by Balderest on January 22, 2013
- Servings: 6
- Prep Time: 25m
- Cook Time: 8m
- Recipe #7704
Ingredients
- 500 grams cooked chicken (4 cups thinly cut or shredded)
- 12 ounces dry linguine pasta
- 2 carrots, grated
- 4 green onions chopped
- 1 small red pepper, cut into small strips
- Salt & pepper
- DRESSING
- 1/4 cup of peanut butter (creamy is best)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoon chili garlic sauce (this is hot you may want to reduce amount)
- 1 tablespoon sugar
- 1 tablespoon minced ginger
- 3 tablespoons low-sodium chicken broth (or water)
How to Make
-
Step 1: Boil linguine in a large pot of water until tender (al dente). Drain and rinse with cold water. Place linguine in a large bowl.Add chicken, carrots, green onions and bellpepper strips
-
Step 2: While pasta is cooking in a food processor or blend blend the peanut butter, soy sauce, rice vinegar, chili garlic sauce, sugar, ginger and broth until smooth.
-
Step 3: Pour peanut sauce over the pasta veggie mixture and toss well to coat. If sauce is too thick, thin with extra broth or a little water. Add salt and pepper. Serve right away or chill.
Nutritional Facts
- Serving Size: 1 (163.1 g)
- Calories 328.5
- Total Fat - 9.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 65.7 mg
- Sodium - 801.8 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 7.9 g
- Sugars - 4.6 g
- Protein - 9 g
- Calcium - 28.5 mg
- Iron - 1.4 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.2 mg