Delish Dish: Chicken Satay Noodle Salad

My friend Kareen is South African and as a result, she talks in a beautiful way, with words such as “darling” and “lovely” being a part of her regular vocabulary. There’s nothing so glamorous as having someone telling you, “Darling, this dish you made is simply lovely” in their gorgeous sing-song voice. So when we got home from the hospital and Kareen offered to bring dinner over, I knew that it would be just as fantastic as her, and indeed, I was not let down. Simply amazing, and according to Kareen, super easy to make as well.

serves 4
prep time 10 minutes

INGREDIENTS:

• Salt
• 1 pound whole wheat spaghetti
• 1/3 cup peanut butter, softened
• 2 tablespoons honey
• 1/4 cup tamari (dark soy sauce–regular soy sauce works as well)
• Juice of 2 limes
• 1 teaspoon hot pepper sauce
• 1 clove garlic, grated
• 3 tablespoons vegetable oil
• 2 cups skinned and sliced rotisserie chicken
• 1 cup packed fresh spinach, thinly sliced
• 1/3 cup shredded carrots (a generous handful)
• 4 scallions, thinly sliced on an angle
• 1/4 cup chopped peanuts
• 2 tablespoons chopped cilantro or parsley

DIRECTIONS:

• Bring a large pot of water to a boil, salt it, add the 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 the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

*Recipe and photo taken from Rachel Ray–click here to view.

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