Chopped Thai Noodle Salad with Peanut Dressing

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 5 cups Baby kale or spinach
  • 3 Bell peppers
  • 3 Carrots, large
  • 1/2 cup Cashews or peanuts
  • 1 cup Cilantro, packed leaves
  • 2 large cloves Garlic
  • 4 Green onions

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Lemongrass or ginger paste
  • 2 BIG squeezes Lime juice
  • 1/4 cup Peanut butter
  • 1/3 cup Soy sauce, low sodium

• Pasta & Grains

  • 4 oz Brown rice noodles

• Oils & Vinegars

  • 1/2 cup Canola oil
  • 1/4 cup Distilled vinegar, white
  • 2 tbsp Sesame oil

• Liquids

  • 2 tbsp Water

Found on pinchofyum.com

Description

Ingredients

• ½ cup canola oil
• 2 large cloves garlic, peeled
• ⅓ cup low sodium soy sauce
• ¼ cup white distilled vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon lemongrass or ginger paste
• a couple BIG squeezes of lime juice (to taste)
• ¼ cup peanut butter
• 4 ounces brown rice noodles (regular rice noodles are fine, too)
• 1 lb. boneless skinless chicken breasts
• 5-6 cups baby kale or spinach
• 3 large carrots, cut into small, thin pieces*
• 3 bell peppers, cut into small, thin pieces*
• 1 cup packed cilantro leaves, chopped
• 4 green onions, green parts only, chopped
• ½ cup cashews or peanuts

Directions

• PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
• DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about ¼ to ½ cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
• VEGGIES: Prep all your veggies and toss together in a bowl.
• CHICKEN: Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
• NOODLES: Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
• ASSEMBLY: Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and...)