Chicken noodle salad with satay dressing
I love to make this when i am nearing the bottom of a jar of peanut butter I mix the dressing right in the jar so every last bit of peanut butter is used. This makes a great summer dinner salad. Using rotisserie chicken I only needed to cook the pasta in the morning and the salad sat all day in the fridge. Good for lunches as there is no mayo and gluten free if you get the right pasta.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
contains dairy
contains honey
- 2 tablespoons vegetable oil
- 1 clove garlic crushed
- 2 tablespoons honey
- 1 teaspoon hot pepper sauce
- 1/4 cup hot water
- 1 lb quinoa/corn spaghetti substitute with whole wheat
- 1/2 cup peanut butter softened
- 1/4 cup low sodium tamari sauce
- 2 t fish sauce
- 1 lime juice
- 1 tablespoon dark sesame oil
- 2 cups rotisserie chicken shreaded
- 1 cup fresh spinach packed, thinly sliced
- 1 cup fresh bean sprouts
- 1/4 cup carrots shredded
- 4 scallions; thinly sliced on an angle
- 1/4 cup peanuts
- 2 tablespoons cilantro or parsley chopped
- Carbohydrate 18.3286106288812 g
- Cholesterol 0 mg
- Fat 19.6311656323678 g
- Fiber 3.10017497809252 g
- Protein 14.2711500025843 g
- Saturated Fat 2.69465746999109 g
- Serving Size 1 1 Recipe (370g)
- Sodium 11179.5115625472 mg
- Sugar 15.2284356507886 g
- Trans Fat 0.72967921893107 g
- Calories 289 calories
Cook pasta drain and cool. In a bowl mix peanut butter, water, honey, tamari, fish sauce, lime juice, hot pepper sauce, garlic whisk together until ll the peanut butter is incorporated. Slowly add oils while whisking. Toss the noodles and chicken with the dressing and add carrots sprouts spinach cilantro leaves and onions tossing lightly to combine. Refrigerate salad so it has time to meld. Better the next day. Serve with peanuts sprinkled on top.
