Yields: 6 Servings

Thai Chicken Noodle Salad

Ingredients

  • 1/2 cup REGINA White Wine Vinegar
  • 1/2 cup peanut butter, chunky or creamy
  • 3/4 cups chicken broth
  • 3 tbls. low sodium soy sauce
  • 1/2 tablespoon light brown sugar, firmly packed
  • 1 tablespoon cilantro, chopped
  • 1/2-3/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 8 ozs. linguini pasta, cooked
  • 2 cups cooked chicken, shredded
  • 1/2 cup red peppers, chopped and cooked
  • 1/2 cup carrot, julienne, cooked
  • 1/2 cup green onions, julienne cut
  • green onion brushes, for garnish
  • chopped peanuts, as garnish

Directions

  • 1/2 cup REGINA White Wine Vinegar
  • 1/2 cup peanut butter, chunky or creamy
  • 3/4 cups chicken broth
  • 3 tbls. low sodium soy sauce
  • 1/2 tablespoon light brown sugar, firmly packed
  • 1 tablespoon cilantro, chopped
  • 1/2-3/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 8 ozs. linguini pasta, cooked
  • 2 cups cooked chicken, shredded
  • 1/2 cup red peppers, chopped and cooked
  • 1/2 cup carrot, julienne, cooked
  • 1/2 cup green onions, julienne cut
  • green onion brushes, for garnish
  • chopped peanuts, as garnish
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