Chicken Satay Noodle Salad
Salt 1 pound whole wheat pasta 1/3 cup peanut butter, softened 2 tablespoons honey ¼ cup tamari (dark soy sauce) or regular soy sauce Juice of 2 lines 1 teaspoon hot pepper sauce (or more to taste) 1 clove garlic, crushed 3 tablespoons vegetable oil 2 cups skinned and sliced rotisserie chicken (or any cooked chicken) 1 cup packed fresh spinach, thinly sliced 1/3 cup shredded carrots (a generous handful) 4 scallions, thinly sliced on an angle ¼ cup chopped peanuts (optional) 2 tablespoons chopped cilantro
Bring a large pot of water to a boil, salt it, and add pasta and cook until al dente. Drain; rinse under cold water and set aside.*
While the pasta is working, in a large bowl whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
Place noodles in either 4 shallow bowls or one large one to serve on the table, and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.
Enjoy.
*Can be left hot
