Recipe by Sherbg
"This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken."
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smooth peanut butter
unseasoned rice vinegar
Asian garlic-chili sauce
brown sugar, packed
finely chopped fresh ginger root
red pepper flakes
low-sodium chicken broth
salt and ground black pepper to taste
1 (16 ounce) package
uncooked linguine pasta
3 1/2 cups
cooked chicken, cut into strips
green onions, chopped
red bell pepper, seeded and cut into strips
celery rib, thinly sliced
fresh cilantro leaves, chopped
chopped roasted peanuts, for garnish
The flavor of the dressing in this recipe is just delicious! I did have to make small adjustments based on what I had on hand - no garlic-chili sauce so I just used 2 cloves of garlic and a tiny bit more red pepper flakes, warm water in place of the chicken broth and no salt, as the soy sauce added enough saltiness for my tastes. I added about 1/2 tsp. toasted sesame oil and omitted the chicken (will add some leftover from tomorrow night's dinner) and added broccoli and snow peas. A squeeze of lime and this is a perfectly seasoned dish - my only problem is the amount of dressing. I only used half the pasta (whole wheat) since I wanted more veggies, and I feel it could use just a little more of this yummy sauce. Next time I will increase that part of the recipe by half and this dish will be perfection in my book.
I am not sure what I did wrong with this recipe...I followed it to a T and it came out way too salty and completely inedible! I ended up adding about 3/4 cup of water, tripled the peanut butter and added some white vinegar. In the end it was edible - but still way to salty. I used light soy sauce (as opposed to dark) as the light is way less potent. However I still think the culprit may have been the soy sauce. Has anyone else had this problem? If so please let me know.
Tasty and easy to prepare, this dish reminded us of our favorite Thai restaurant's peanut dressing. I added fresh minced garlic and Thai sweet red chili sauce to the recipe since I did not have garlic-chili sauce. You don't need a food processor for this recipe if you simply warm the soy sauce and chicken broth in the microwave first, which helps to melt the peanut butter. Just whisk them together until smooth. You can therefore make the sauce right in the serving bowl, making clean-up so much faster! I also added some stir-fried broccoli to this dish and next time I might also try water chesnuts for added crunch. Delicious. A definite make-again--next week!
Hello everyone! I loved this recipe. I have to be honest though...when I first read the directions I was so excited to make it for my hubby! But when I started to mix it all together I had second thoughts. Turns out at the end it was excellent. My husband and I enjoyed it he even had a 2nd helping. I'm proud to be the first to rate this delicious recipe. BUT I DID MAKE SOME CHANGES sorry... I didn't change anything as far as the ingredients and how much you use. However rather than just pouring the sauce over the cooked chicken and pasta at the very end i cook the chicken then add the veggies until they soften just a little, then i add the sauce i made in the blender. I let the sauce cook for maybee a minute or so and then pour over the noodles. Also I don't add the cilantro till the very end. It looses flavor if you cook it.
This recipe is delicious. As many others have mentioned, it is important to double the dressing. If you didn't double the dressing it would be too dry.
Wow - this is really good. My husband really likes spicy so I upped the chili garlic paste. I doubled the sauce the second time I made this just because he loved it so much and I had added additional veggies. Water chestnuts, more celery, red bell pepper and cucumbers. This salad is perfect for pot lucks or picnics - it is awesome at room temp. Add more broth to the sauce to acheive your desired thickness. If you have a stick blender - use it for the sauce, it blends it in a snap.
Wonderfully flavorful. A different option that will spice up your routine, but that even the pickiest eaters at your table will have fun with. My kids LOVED it. One change: rather than using canned chicken broth, I saved the water I boiled the chicken in and used that. Healthier and cheaper.
Great tasting recipe! Number of servings overestimated and I'd say could use a little more dressing (I put some water in to make it go further). Still, I've had this a few times now and will continue to make it. It's also so convenient since it can be eaten hot or at room temperature.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Noodle Salad with Peanut-Ginger Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 461
** Calories from Fat: 142
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