This Asian noodle salad is a healthy meal in itself which is perfect for a potluck or a packed lunch. The crunchy fresh vegetables bring the vibrant colour and the chicken adds a dash of protein to these tangy peanut noodles.
I used whole wheat pasta to make it even healthier, and though I generally find whole wheat pasta to be a poor substitute for traditional semolina based, there are some dishes which take well to the extra texture of the whole wheat noodles. I actually poached the chicken for this recipe but it would also be a great way to use up any poultry leftovers. I ate it for lunch 48 hours later and though the salad is best when freshly tossed even a little soggy it is good.
Peanut Noodle Salad Recipe with Chicken(serves 2)
First cook the noodles and the chicken. Cook spaghetti to package directions. Drain and run under cold water to stop the cooking. Add a bit of sauce to prevent sticking while you prepare chicken.
Bring a big pot of gently salted water to a boil and add chicken breast. Cook for 8-13 minutes (or until 165F according to the USDA), depending on size. Allow to cool then shred with a fork.
When ready to serve toss noodles with 2/3rds of sauce, then chicken and vegetables. Taste and more sauce as desired. Gently toss in cilantro and garnish with sesame seeds or peanuts.