I love to make this when i am nearing the bottom of a jar of peanut butter I mix the dressing right in the jar so every last bit of peanut butter is used. This makes a great summer dinner salad. Using rotisserie chicken I only needed to cook the pasta in the morning and the salad sat all day in the fridge. Good for lunches as there is no mayo and gluten free if you get the right pasta.
Cook pasta drain and cool. In a bowl mix peanut butter, water, honey, tamari, fish sauce, lime juice, hot pepper sauce, garlic whisk together until ll the peanut butter is incorporated. Slowly add oils while whisking. Toss the noodles and chicken with the dressing and add carrots sprouts spinach cilantro leaves and onions tossing lightly to combine. Refrigerate salad so it has time to meld. Better the next day. Serve with peanuts sprinkled on top.
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|Serving Size: 1 Recipe (370g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 177 (61%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 11179.5mg||386 %|
|Potassium 707.7mg||19 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 15.2g|
|Protein 14.3g||20 %|
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Calories per serving: 289
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