Chicken Pasta Salad with Peanut-Ginger Dressing
This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or prawns for the chicken.
Ingredients
Serves: 8
- Dressing
- 5 tablespoons smooth peanut butter
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon garlic-chilli sauce
- 1 tablespoon dark brown soft sugar, packed
- 1 tablespoon finely chopped fresh root ginger
- 1/8 teaspoon red chilli flakes
- 3 tablespoons chicken stock
- salt and ground black pepper to taste
- Salad
- 1 (500g) packet uncooked linguine pasta
- 500g cooked chicken, cut into strips
- 125g julienned carrot
- 6 spring onions, chopped
- 1 red pepper, seeded and cut into strips
- 1 celery stick, thinly sliced
- 25g fresh coriander leaves, chopped
- 75g chopped roasted peanuts, for garnish
Method
Prep:45min ›
Cook:10min ›
Ready in:55min
- To make the dressing, place the peanut butter, soy sauce, rice vinegar, chilli-garlic sauce, brown sugar, ginger, red chilli flakes and 3 tablespoons of chicken stock together in a blender or bowl of a food processer. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken stock or water.
- Bring a large pot of lightly salted water to the boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
- Add the chicken, carrots, spring onions, red pepper, celery and coriander to the bowl with the linguine. Pour the dressing over the pasta-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
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Reviews & ratings
Average global rating:
(112)
Reviews in English (87)
The flavor of the dressing in this recipe is just delicious! I did have to make small adjustments based on what I had on hand - no garlic-chili sauce so I just used 2 cloves of garlic and a tiny bit more red pepper flakes, warm water in place of the chicken broth and no salt, as the soy sauce added enough saltiness for my tastes. I added about 1/2 tsp. toasted sesame oil and omitted the chicken (will add some leftover from tomorrow night's dinner) and added broccoli and snow peas. A squeeze of lime and this is a perfectly seasoned dish - my only problem is the amount of dressing. I only used half the pasta (whole wheat) since I wanted more veggies, and I feel it could use just a little more of this yummy sauce. Next time I will increase that part of the recipe by half and this dish will be perfection in my book. - 16 Jun 2008 (Review from Allrecipes US | Canada)
Tasty and easy to prepare, this dish reminded us of our favorite Thai restaurant's peanut dressing. I added fresh minced garlic and Thai sweet red chili sauce to the recipe since I did not have garlic-chili sauce. You don't need a food processor for this recipe if you simply warm the soy sauce and chicken broth in the microwave first, which helps to melt the peanut butter. Just whisk them together until smooth. You can therefore make the sauce right in the serving bowl, making clean-up so much faster! I also added some stir-fried broccoli to this dish and next time I might also try water chesnuts for added crunch. Delicious. A definite make-again--next week! - 16 Oct 2008 (Review from Allrecipes US | Canada)
Hello everyone! I loved this recipe. I have to be honest though...when I first read the directions I was so excited to make it for my hubby! But when I started to mix it all together I had second thoughts. Turns out at the end it was excellent. My husband and I enjoyed it he even had a 2nd helping. I'm proud to be the first to rate this delicious recipe. BUT I DID MAKE SOME CHANGES sorry... I didn't change anything as far as the ingredients and how much you use. However rather than just pouring the sauce over the cooked chicken and pasta at the very end i cook the chicken then add the veggies until they soften just a little, then i add the sauce i made in the blender. I let the sauce cook for maybee a minute or so and then pour over the noodles. Also I don't add the cilantro till the very end. It looses flavor if you cook it. - 04 Dec 2007 (Review from Allrecipes US | Canada)
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