Serves 6
45 min
Spicy Peanut Chicken Salad
Recipe GLPR5e6dfa03932ae9
A vibrant, protein-rich salad combining tender cooked chicken, crisp vegetables, and soft soba noodles tossed in a creamy, spicy peanut sauce. This satisfying dish balances heat from fresh Thai chilies with the richness of peanut butter and aromatic ginger and garlic. Perfect for lunch or dinner, it's naturally dairy-free and loaded with fresh flavor.
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Ingredients
8 oz cooked soba noodles
1 cup cooked chicken breast, shredded
½ cup broccoli, finely chopped
1 cup carrots, shredded or julienned
1 cup red and yellow bell peppers, julienned
1 cup zucchini, shredded
½ cup green onions, chopped
2 tablespoons sesame oil or canola oil
2 tablespoons peanut butter
5 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 small red Thai chili pepper or jalapeño, minced and seeded
½ tablespoon honey
1 tablespoon rice vinegar or distilled vinegar
1 teaspoon sugar
2 tablespoons water
fresh basil, for serving
fresh cilantro, for serving
Directions
In a large bowl, combine the cooked soba noodles, shredded chicken breast, chopped broccoli, shredded carrots, julienned bell peppers, shredded zucchini, and chopped green onions. Set aside.
Add the sesame oil to a food processor. Add the peanut butter, soy sauce, minced ginger, minced garlic, minced and seeded Thai chili pepper, honey, vinegar, sugar, and water.
Process the sauce ingredients until the mixture is smooth and creamy. Pour the peanut sauce over the noodle and vegetable mixture.
Toss the salad thoroughly until all ingredients are evenly coated with the sauce.
Divide the salad among six serving bowls or plates. Top each serving with fresh basil and cilantro. Serve immediately while the noodles are still warm, or chill and serve cold.
