Sesame Chicken Cucumber Noodle Salad

See full recipe on: Kitchen Daily


8 ounces chinese egg noodles or other thin noodles or pasta, fresh or dried
1 cup creamy peanut butter
3/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons shaoxing wine or dry sherry (see notes)
1 cup thinly sliced scallions
1/4 cup chopped fresh cilantro (optional)
2 tablespoons naturally brewed reduced-sodium soy sauce
1 tablespoon asian chile sauce, such as sambal oelek or sriracha (see notes)
2 heads baby romaine or 1 head regular romaine lettuce
1 1/2 pounds cooked boneless, skinless chicken breasts (see tip), sliced crosswise into 1/4-inch slices and chilled
2 medium red bell peppers, cut into 1/4-inch dice
1 large english cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
Salt to taste
Freshly ground pepper to taste
Toasted sesame seeds for garnish (see notes)

Nutrition 12 servings

Per Serving % Daily Value
Calories 308
Fat 15g 24%
Carbs 21g 7%
Protein 21g 42%
Fiber 3g 13%
Cholesterol 52mg 17%
Sodium 232mg 9%


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