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Spicy Peanut Chicken Salad

A vibrant salad featuring bold nutty heat and a creamy peanut dressing, served with crisp vegetables and noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup julienne red pepper
  • 1 cup julienne yellow pepper
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1/2 cup finely chopped broccoli
  • 1/2 cup chopped green onions
  • 1 cup chopped or shredded cooked chicken breast
Noodles
  • 8 oz. cooked soba noodles or whole grain linguine
Dressing
  • 5 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons peanut butter
  • 2 tablespoons sesame or canola oil
  • 1 tablespoon vinegar
  • 1 tablespoon fresh ginger
  • 1/2 tablespoon honey
  • 1 clove garlic
  • 1 teaspoon sugar
  • 1 small minced red Thai chili pepper, seeds and ribs removed
  • 1/3 cup peanuts chopped for topping

Method
 

Preparation
  1. Combine the first 7 ingredients in a large bowl.
  2. Puree all remaining dressing ingredients except peanuts in a food processor until smooth and creamy.
  3. Add peanuts last and process until just finely chopped.
  4. Pour the sauce over the salad and toss well.
Serving
  1. Serve the salad chilled or at room temperature, over greens or on its own.
  2. Top individual servings with fresh basil and cilantro.

Notes

For best texture, store any extra sauce separately. Use day-old cooked chicken for better texture. Chill noodles briefly after cooking to stop them from over-softening.