I feel like I did a marathon this weekend!

I was so fortunate to be able to drive up to St. Louis this past weekend for one of my dear friend’s bachelorette parties.

Since I went to school at Penn State and live in Memphis, it’s very rare that I get to spend a weekend with my best friends from college. Like, seriously, we hail from Florida, Pennsylvania (Philadelphia and Pittsburgh both represented), Connecticut and Illinois. So getting together can be a challenge – but when we do, there is no shortage on fun – which includes choreographed dances and Beauty and the Beast sing-a-longs! More to come too – because since November, three of my girls have gotten engaged!

So before I had headed out on my solo road trip that involved a lot of jamming out to my favorite artist (Eric Church) – I made a delicious pasta salad-type dish with an Asian twist.

I could totally eat this for dinner, but it made up a lot of my lunches last week. And man, were my lunches good. Like, seriously. You don’t even have to wait in line for a microwave in your break room at work – because you eat it cold. And dear goodness, it is incredibly delicious.

And only 8 WW points. I know, I know. You love me. =)

It’s a lot of ingredients – but don’t be intimidated! You won’t regret making the full recipe – or even doubling it if you are one of those people (aka me) who let produce die in your refrigerator drawers after 1-2 uses.

(Oh, and I am certain this would make a great vegetarian dish if you just omit the chicken – so let me know, well, if you try it either way what you think!)

Spicy Peanut Chicken Salad– (6 servings)

1 cup red or orange bell pepper, Julienne

1 cup carrots, shredded

1 cup raw zucchini, shredded

1/2 cup raw broccoli, chopped

1/2 cup green onion, chopped

8 oz. raw chicken breast (boneless/skinless)

8 oz. whole wheat spaghetti

For Dressing:

6 Tbsp. soy sauce

2 Tbsp. water

2 Tbsp. reduced-fat peanut butter

2 Tbsp. sesame oil (Vegetable oil is okay)

1 Tbsp. rice vinegar (regular works too)

1/2 Tbsp. honey

1 Tbsp. pickled ginger, chopped

1/2 tsp. minced garlic

1 tsp. sugar

1 tsp. Sriracha (I promise this isn’t too spicy – I actually added more to each serving)

3 Tbsp. chopped peanuts

Boil pasta according to directions. Drain, set aside and let cool in a large bowl.

Boil chicken breast for 8-10 minutes until cooked through. Cool 3-5 minutes. Shred with two forks.

Add bell pepper, carrots, zucchini, green onions and broccoli on top of pasta.

Add chicken.

For dressing:

In a food processor, add soy sauce, water, peanut butter, sesame oil, rice vinegar, honey, ginger, garlic and Sriracha. Pulse until smooth. Add peanuts and pulse a few more times.

Pour dressing over chicken/veggie/noodle mixture and toss until combined.

Chill at least 1 hour.

Serve and devour. I did add a little more Sriracha and soy to the top of mine and mmmmmmmm was it delicious…

Clearly my goal in life is to make your co-workers jealous…