Satay Chicken Noodle Salad

Satay Chicken Noodle Salad is a chicken recipe built around creamy peanut butter, garlic cloves and sesame oil. Plan on 6 servings and about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

Satay Sauce

• ½ cup creamy peanut butter , natural or regular
• 2 garlic cloves , finely minced
• 1 tablespoon sesame oil
• ¼ cup low-sodium soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sriracha or chili paste , more to taste if you want extra heat
• ¼ cup fresh lime juice , about 3 limes
• ⅔ cup light coconut milk
• Salt to taste

Chicken

• 1 ½ pounds boneless skinless chicken breasts , thinly sliced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons curry powder
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil or other cooking oil like vegetable, avocado, coconut

Salad

• 10 to 12 ounces spaghetti noodles or fresh egg noodles , depending on how noodle-y you want the salad
• 2 cups shredded green or red cabbage , or a combo
• 2 cups chopped kale
• 1 large carrot , grated on the large holes of a box grater (about 1/2 to 1 cup)
• Chopped peanuts for garnish (optional)

Instructions

1. Mix all the sauce ingredients together in a blender and process until smooth. Set aside (this can be done several days in advance and refrigerated).
2. Cook the noodles according to package directions. Drain and set aside.
3. While the noodles cook, toss the chicken with the salt, pepper, curry powder, and soy sauce.
4. Heat the oil (sesame oil is my favorite for this recipe!) in a large, 12-inch nonstick skillet until rippling and hot.
5. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, 3-4 minutes.
6. In a large bowl, toss the prepared noodles with the cabbage, kale, and carrots. Add the chicken. Pour over the dressing and toss to combine.
7. Serve immediately (although this also makes great leftovers straight from the fridge).

Dress it just before it goes to the table so the leaves stay crisp.