September 22, 2017
Salads, Main Dish Salad, Poultry,
Chicken, Vegetables, Asian, Quick Meals, Summer, Blender, Stove Top, Gluten-Free, High Protein, No Eggs, Cooked Chicken or Beef, Cooked Chicken, Boneless Pieces, Kosher Meat more
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"We enjoyed this salad a lot which was adapted from a Bon Appetite recipe (September 2007)"
Cook noodles in a pot of boiling salted water until tender (under 5 minutes); drain, cut noodles in several places with scissors and then spread out on a platter.
Puree next 7 ingredients (garlic - chili paste) in a blender and then with machine still running add the oil and blend until dressing is smooth. Season with salt and pepper.
Combine chicken and the vegetables (cabbage - cucumbers) in a large bowl. Toss with enough dressing to coat.
Arrange chicken/vegetable mixture on top of noodles, sprinkle with peanuts, if desired (we skipped the nuts) and serve, passing remaining dressing.
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