Kitchen Concoctions

on a mission to help people gain confidence in the kitchen





  • About Me
    • About Me
    • Featured Work
    • Work With Me
    • Contact
    • FAQ
    • Classes
    • Privacy Policy and Disclosures
  • Recipe Index
  • Crafty Concoctions
    • Crafty Concoctions
    • Party Planning & Entertaining
    • DIY Beauty Treatments
    • Gifts/Gift Baskets
    • Kids Crafty Concoctions
  • Holiday
    • New Year’s
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th Of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Fit Kitchen
    • Fit Kitchen
    • Fitness
    • Healthy Eats
  • Kitchen Adventures
    • Travel
    • Austin, Texas
    • Texas
    • Restaurant Reviews
    • Foodie Field Trip
    • Date Night
  • Dishin’ It Up
    • Dishin’ It Up
    • Kickin’ the Bucket
    • Bites with Bloggers

Thai Chicken and Noodle Salad with Homemade Thai Peanut Salad Dressing

October 30, 2013

I already need a holiday detox.

And it is still only October.

All those spooky sweets I have been sharing, plus all the Halloween candy I ‘accidentally’ snuck into and ate, plus developing and tasting more sweet (and hearty) recipes for the upcoming Thanksgiving and Christmas holidays….

So whenever I need a break from all the junk all I crave is a salad. 

A main dish salad for dinner.

This Thai Chicken and Noodle Salad with homemade Thai Peanut Salad Dressing was the perfect fit in my current sweet filled diet. Loaded with good for you vegetables; some juicy tender chicken, perfectly cooked pasta and a slightly *sweet* yet spicy homemade Thai Peanut Dressing. Which, by the way, will be my go to Thai Peanut Sauce/Dressing from here on out. It is the perfect balance of flavors, and unlike the store bought sauces, you can adjust the spices if you can’t handle the heat.

One Year Ago: Homemade Tater Tots – Two Ways
Two Years Ago: Magazine Review: Family Fun 
Three Years Ago: Seasoned Toasted Pumpkin Seeds
Four Years Ago: Sweet Potato and Cheese Soup

Thai Chicken and Noodle Salad
Printable Version
Prep Time: 20 minutes Wait Time: 30 minutes Cook Time: 8-10 minutes Serves: 6-8

2 large boneless, skinless chicken breasts
½ cup teriyaki sauce
½ tablespoon vegetable oil
8 ounces linguine pasta
2 cups chopped Napa cabbage
2 cups chopped romaine lettuce
2 cups thinly sliced purple cabbage
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large carrot, shredded
½ medium cucumber, halved and sliced
1/4 medium red onion, thinly sliced
½ cup honey roasted peanuts
1 batch Thai Peanut Salad Dressing (recipe below)

Place chicken in a large zip top baggie. Add teriyaki sauce and toss to coat. Let chicken marinate for at least 30 minutes.

Meanwhile, chop vegetables and prepare Thai Peanut Salad Dressing (recipe below).

Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, or until desired tenderness. Drain pasta. Drizzle with 1-2 teaspoons oil and set aside.

While pasta is cooking, heat remaining oil in a large skillet over medium-high heat. Remove chicken from marinade, and discard marinade. Add marinaded chicken to hot skillet and cook for 4-5 minutes per side, until cooked through. Once chicken is cooked, cool until easy to handle, and cut into bite sized pieces.

In a large bowl toss together prepared vegetables, cooked pasta, and cooked and cubed chicken. Add prepared Thai Peanut Salad Dressing right before serving, and toss to coat.

Thai Peanut Salad Dressing 

Printable Version
Prep Time: 10 minutes Yields: approximately 2 cups

1/3 cup creamy all-natural peanut butter
1 lime, juiced and zested
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
3 tablespoons honey
2 cloves garlic, roughly chopped
1 teaspoon minced ginger
1/4 cup roughly chopped cilantro (stems and all)
1/4 teaspoon each black pepper and kosher salt
1-2 teaspoons sriracha chili sauce
½ – 1 teaspoon red chili paste
¼ – ½ cup vegetable oil
2-4 tablespoons water

Combine all ingredients, except oil and water, in a large blender. Blend for 30-40 seconds. Scrape down sides. Turn blender on low speed and slowly drizzle in oil until combined. Blend in water until desired consistency is reached. Taste and adjust seasonings to preference.

Dressing can be stored in an air tight container in the refrigerator for up to one week.

adapted from Our Best Bites: Mormon Moms in the Kitchen 

Other recipes you might enjoy:
Southwestern Cobb Salad 
Cheeseburger Salad 
Avocado Salad with Sweet Italian Sausage
Summer Squash Ribbon Pasta Salad with Sweet Corn and Avocado 
Spring Chicken and Pasta Salad

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

1 Comment
Filed Under: Main Dish- Chicken, salad, Uncategorized

« “Ghoulish Grub” – Mummy Nutter Butter Cookies and Pumpkin Oreo Cookies
White Chocolate Mocha »

Comments

  1. Barbara Cox says

    October 31, 2013 at 12:21 pm

    I look forward to trying this recipe- it sounds refreshing. We can't have any candy in the house before trick or treat, as it mysteriously disappears. Last year we gave out individual bags of smart popcorn and the kids didn't mind. We didn't even have any leftovers, which was why we got popcorn instead of candy 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Hi Y'all, welcome to Kitchen Concoctions!

I'm Heather and I have spent most of my life concocting recipes inspired by rich southern flavors and Texas grown ingredients.

Today, I'm on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never miss a post!

Subscribe via email!

Blog Archives

©Kitchen Concoctions 2009-2022. All rights reserved. All photography and content are copyright protected. Material may not be duplicated or republished. Please do not use my images without prior written permission. If you would like to share a recipe, please re-write the recipe in your own words and provide appropriate credit with a direct link back to the original recipe on Kitchen Concoctions. Or simply link to the full recipe on Kitchen Concoctions. Thank you!

Site Design By designer blogs