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
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.
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…
This does look fantastic and I like the idea of having some for leftovers….that is, if Dad isn’t around. ha ha
This. Is. Happening. Thanks so much for sharing yet another amazing and delicious looking recipe!
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