- 1/2 lb. whole wheat spaghetti
2 cups thinly sliced veggies (carrots, bell peppers, celery, zucchini, etc)
1 whole chicken breast (boneless, skinless), sliced into thin pieces
1 tsp oil (for cooking chicken)
2 tbsp. toasted sesame seeds
1/4 cup scallions
1/4 cup (generous) soy sauce or low sodium soy sauce
1/4 cup seasoned rice vinegar
1 tsp. creamy peanut butter
1 tbsp. toasted sesame seeds
1 garlic clove, finely minced
1-2 tbsp. dark sesame oil
Dash of sriracha chili sauce (optional)
Cook pasta in boiling water (with dash of olive oil and salt to keep from sticking). Prepare veggies. One before pasta is finished cooking, toss veggies into water to blanch. Drain pasta and veggies.
Stir fry chicken with oil in separate pan and sprinkle with a little soy sauce for flavor (optional - the dressing is very flavorful, so you don't need to do this).
Meanwhile, in separate bowl or measuring cup mix soy sauce, vinegar, peanut butter, sesame seeds, garlic, chili sauce, sugar and sesame oil until blended.
Toss pasta, veggies and chicken together, pour dressing over salad. Transfer to serving bowl, garnish with scallions and sesame seeds, cover and refrigerate until ready to serve.
This salad is so fast and easy and it's great at any temperature. The original inspiration for this recipe is from Ina Garten but her dressing called for SO! MUCH! oil in the dressing and way more peanut butter.
Even my husband, who is a picky eater loves this salad.
Quick And Flavorful! You Can Use Any Veggies You Like, My Favorites Are Carrots And Bell Peppers, But I Generally Make This With Whatever I Have Around. It's Also Great Without The Chicken!