Thai Peanut Noodle Salad
|8 ouncesLinguine Fini; (or regular linguine)|
|4 cupshredded greens: any combo of napa cabbage; romaine lettuce or even spinach|
|2 cuppurple cabbage; thinly sliced|
|1/2 red bell pepper; thinly sliced|
|1/2 yellow pepper; thinly sliced|
|1 mediumcarrot; julienned|
|1/2 mediumcucumber; halved and sliced|
|1/4 red onion; thinly sliced|
|3 cupgrilled chicken; diced|
|1/2 cuphoney roasted peanuts; or to taste|
|1 batchThai Peanut Salad Dressing; , see recipe|
Thai Peanut Noodle Salad Preparation
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.
You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow.
You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.
As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.
When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
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