Tai Peanut Chicken Noodle Salad


This has become on of my favorite summer dishes.  I got this recipe from my cousins blog Food Storage and Beyond and love that I can use ingredients from my food storage and garden to create this meal.

■3/4 to 1 cup Asian Sesame Dressing, divided (I used Ken’s Steakhouse light version)
■1 pint canned chicken, in small chunk size pieces
■1 Tbsp peanut butter (creamy or chunky works)
■1 Tbsp honey
■1/4 tsp crushed or ground red pepper (more or less depending on your spicy preferences)
■8 oz (1/2 a 1 lb box) angel hair pasta (or thin spaghetti)
■2 green onions, sliced
■1 cucumber, peeled, cut in half lengthwise, seeds removed, and sliced
■1 cup slivered carrots (I like the matchstick kind you can buy at the store)

-Cook pasta as directed on the package and drain. Rinse with cold water (if serving cold). Set aside.
-While the pasta is cooking, toss the cooked chicken chunks with about ¼ cup of the Asian Sesame Dressing (enough to fully coat all the chicken) and set in the fridge to chill (if you’re serving cold).
-In a separate bowl, mix the remaining dressing, peanut butter, honey and red pepper.
-In your serving bowl, dump in the pasta, the chicken mixture, and the peanut butter mixture along with any remaining ingredients you are using. Mix lightly till all the pasta is covered with the sauce.
-Serve warm or chill in fridge for 4-8 hours before serving. Serve with soy sauce, if desired. (I like it the way it is, but hubby likes it with the soy sauce.)
-This will make about 4 main dish meals, or 6-8 side dishes. It can easily be doubled to make about 8 main dishes or to take to a potluck or something. ENJOY!

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