Chicken Noodle Salad With Peanut-Ginger Dressing

Name: Chicken Noodle Salad With Peanut-Ginger Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/3 cup smooth peanut butter; 1/4 cup soy sauce; 2 tablespoons unseasoned rice vinegar; 1 tablespoon Asian garlic-chili sauce; 1 tablespoon brown sugar, packed; 1 tablespoon finely chopped fresh ginger root; 1/8 teaspoon red pepper flakes; 3 tablespoons low-sodium chicken broth; salt and ground black pepper to taste; Salad; 1 (16 ounce) package uncooked linguine pasta; 3 1/2 cups cooked chicken, cut into strips; 1 cup julienne-sliced carrot; 6 green onions, chopped; 1 red bell pepper, seeded and cut into strips; 1 celery rib, thinly sliced; 1/2 cup fresh cilantro leaves, chopped; 1/2 cup chopped roasted peanuts, for garnish

Servings: persons

Dressing
1/3 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon Asian garlic-chili sauce
1 tablespoon brown sugar, packed
1 tablespoon finely chopped fresh ginger root
1/8 teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste
Salad
1 (16 ounce) package uncooked linguine pasta
3 1/2 cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
6 green onions, chopped
1 red bell pepper, seeded and cut into strips
1 celery rib, thinly sliced
1/2 cup fresh cilantro leaves, chopped
1/2 cup chopped roasted peanuts, for garnish

1
To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
2
Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
3
Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dressing, 1/3 cup smooth peanut butter, 1/4 cup soy sauce, 2 tablespoons unseasoned rice vinegar, and more.

Yes, Chicken Noodle Salad With Peanut-Ginger Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!