Chicken Noodle Salad with Peanut-Ginger Dressing

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 8 ounces linguine pasta
• 1 cup celery, thinly sliced
• 1 cup red onion, thinly sliced
• 1/2 cup shredded carrots
• 1/2 cup chopped fresh cilantro

For the Peanut-Ginger Dressing:

• 1/2 cup smooth peanut butter
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons grated fresh ginger
• 1 tablespoon honey
• 1 teaspoon sesame oil

Preparation Time:

• 30 minutes

Cooking Time:

• 20 minutes (10 minutes to boil pasta, 10 minutes to cook chicken)

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions. Drain and rinse with cold water to stop the cooking process.
2. Cook the chicken: In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides. Reduce heat to low, cover, and cook through for about 10 minutes, or until the internal temperature reaches 165 degrees F.
3. Make the Peanut-Ginger Dressing: Whisk together all the ingredients for the dressing in a small bowl until smooth.
4. Assemble the salad: In a large bowl, combine the cooked chicken, pasta, celery, red onion, carrots, and cilantro. Pour over the Peanut-Ginger Dressing and toss to coat.

Nutritional Information:

• Calories: 500 per serving
• Protein: 30 grams
• Carbohydrates: 50 grams
• Fat: 20 grams

Dish Characteristics:

• Flavorful and satisfying
• Light and refreshing
• Perfect for a summer meal
• Can be easily customized to suit individual tastes

User Comments:

• "This salad is absolutely delicious! The Peanut-Ginger Dressing is the perfect balance of sweet and savory."
• "I love that this salad is so easy to make. It's perfect for a quick and healthy weeknight meal."
• "This salad is a great way to use up leftover chicken. I'll definitely be making it again!"

Special Precautions and Tips:

• If you don't have peanut butter, you can substitute almond butter or tahini.
• For a spicier salad, add a teaspoon of Sriracha sauce to the dressing.
• To make the salad ahead of time, prepare the salad and dressing separately and toss just before serving.