Thai Peanut Chicken Salad
Simple to make, healthy and affordable. A fresh, crunchy main dish salad with incredible complex flavored sauce!
Servings: 10 -12
- 8 ounces fresh or dried linguine or Chinese egg noodles cooked to al dente and chilled
- 1 cup creamy natural peanut butter
- 3/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons dry cooking sherry
- 1 cup thinly sliced scallions
- 1/4 cup soy sauce
- 2 tablespoons Asian chile sauce such as sambal oelek or Sriracha
- 2 heads hearts-of-romaine lettuce chopped or 1 head regular romaine, chopped
- 1 1/2 pounds cooked boneless skinless chicken breasts, sliced crosswise into 1/4-inch slices and chilled (I boiled my chicken breasts for moist results, and cut after cooling)
- 2 medium red bell peppers diced
- 1 large English cucumber peeled, seeded, halved lengthwise and cut into 1/4-inch slices
- 1/8 teaspoon salt or more to taste
- Freshly ground pepper to taste
- Toasted sesame seeds for garnish optional
- Unsalted cashews for garnish optional
Whisk peanut butter, vinegar, sesame oil and sherry in a bowl until smooth. Add scallions, soy sauce and hot sauce, and stir to blend. (The sauce can be made several days ahead and refrigerated until the day of assembly, if desired)
Combine the lettuce, bell peppers, cucumbers, 3/4 of the noodles and all the chicken. Add three-fourths of the dressing and toss to coat. Season with salt and pepper.
Taste at this point and if salad needs more heat, add an additional tablespoon Sriracha and tablespoon of soy sauce to remaining 1/4 of sauce. Then stir remaining sauce into your salad and mix well. Add more noodles at this point, if you like.
Serve with sesame seeds and cashews on the side, if desired.