Salad of Chicken and Noodles with Peanut-Ginger Dressing
This refreshing salad combines tender chicken and chewy noodles with a vibrant peanut-ginger dressing that adds a perfect balance of savory and tangy flavors. It’s a quick and satisfying meal that’s great for any day of the week.
Prep Time45 min
Cook Time10 min
Total Time55 min
Difficulty
Hard
Helpful Cooking Tips
Use leftover cooked chicken or rotisserie chicken to save time.
Cook the noodles just until tender, then rinse with cold water to stop cooking and prevent sticking.
Toast the peanuts lightly before adding them to enhance their flavor and crunch.
Ingredients
0/17
What Makes This Recipe So Good
This dish combines tender chicken with chewy noodles and a flavorful peanut-ginger dressing. It’s light yet satisfying, making it perfect for warm days or as a quick meal. The balance of savory, sweet, and tangy flavors keeps it exciting with every bite.
Step 1
Make the dressing. Combine 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 food processor. Blend everything until it’s nice and smooth. Give it a taste and add salt and pepper as needed. If the dressing feels too thick, just thin it out with a little more chicken broth or water until it’s the consistency you like.
Step 2
Bring a large pot of salted water to a boil. Toss in the linguine and cook it until it’s just tender, about 8 to 10 minutes. Drain the pasta and transfer it to a big mixing bowl.
Step 3
Add the cooked chicken, carrots, green onions, red pepper, celery, and cilantro right into the bowl with the noodles. Pour the dressing over everything and toss it all together until every bit is coated nicely.
Step 4
Serve the salad onto plates and sprinkle with peanuts for a bit of crunch. Enjoy!
113
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Perfect Pairings
Serve this salad chilled or at room temperature. It pairs well with fresh cucumber slices or shredded carrots for extra crunch. Add a sprinkle of chopped cilantro or green onions on top for a fresh, vibrant touch.
Storage Guide
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid soggy noodles. Toss everything together just before serving for the best texture and flavor.
Frequently Asked Questions
Can I use a different type of pasta for this salad?
Yes, you can substitute linguine with other long pasta like spaghetti or fettuccine, or even use rice noodles for a gluten-free option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss before serving as the dressing may thicken.
Can I make the dressing ahead of time?
Absolutely, the dressing can be made a day in advance and refrigerated. Stir well before using.
What can I substitute for fresh ginger if I don’t have any?
Ground ginger can be used as a substitute; use about 1/4 teaspoon for every tablespoon of fresh ginger.
Is there a way to make this salad vegetarian?
Yes, replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth in the dressing.
How can I make the dressing less spicy?
Reduce or omit the garlic-chili sauce and red pepper flakes to lower the spice level.
Can I use creamy peanut butter for the dressing?
Yes, creamy peanut butter works best to create a smooth dressing.
Should the chicken be warm or cold when adding to the salad?
The chicken should be cooled before mixing to keep the salad fresh and prevent wilting the vegetables.
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