Chicken Noodle Salad With Peanut Dressing

I love pasta dishes with peanut sauce. This one sounds good. It can be served warm or cold. Prep time does not include time to cook the chicken or chill the salad.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 6  ounces linguine or 6  ounces  very  thin spaghetti
• 2  cups  cooked chicken, cut into strips (10 ounces)
• 1  medium cucumber, halved lengthwise, seeded and sliced
• 1  cup  fresh  pea pods, strings removed and bias sliced in 1/2-inch pieces
• 4  green onions, cut into 1/2-inch pieces
• 1  medium tomatoes, chopped
• 2  cups napa cabbage, shredded
• 2  cups spinach, shredded
• 1⁄4 cup peanuts, chopped

• Soy Peanut Dressing

• 3⁄4 cup water
• 1⁄4 cup peanut butter
• 1⁄4 cup soy sauce
• 2  tablespoons red wine vinegar
• 2  tablespoons olive oil or 2  tablespoons  salad oil
• 1  tablespoon sugar
• 1  tablespoon  toasted sesame oil
• 1  tablespoon lemon juice
• 1  teaspoon gingerroot, grated
• 1  garlic clove, minced
• 1  teaspoon  chili paste or 1⁄2 teaspoon crushed red pepper flakes

Directions

1. Cook pasta according to package directions for al dente. Drain; rinse under cold water.
2. In a bowl combine linguine, chicken strips, cucumber, pea pods, green onions, and tomato.
3. Pour the Soy Peanut Dressing over noodle mixture.
4. Toss gently to mix.
5. Cover and chill chicken mixture for 4 to 24 hours, stirring mixture 2 to 3 times.
6. To serve, line 4 dinner or salad plates with the shredded napa cabbage and spinach.
7. Top with chicken mixture.
8. Sprinkle with peanuts.
9. Soy Peanut Dressing:
10. In a blender container combine 3/4 cup water; 1/4 cup peanut butter; 1/4 cup soy sauce; 2 tablespoons red wine vinegar; 2 tablespoons olive oil or salad oil; 1 tablespoon sugar; 1 tablespoon toasted sesame oil; 1 tablespoon lemon juice; 1 teaspoon grated gingerroot; 1 clove garlic, minced; and 1 teaspoon chili paste or 1/2 teaspoon crushed red pepper.
11. Cover and blend till smooth. Makes about 2 cups.