Crunchy Chinese Chicken Salad & Pasta
by Kara Kimbrough
1 lb whole wheat spaghetti, cooked according to package
3 boneless, skinless chicken breasts, cooked and shredded into small pieces
2 large carrots, thinly sliced
8 cups finely shredded Chinese or Napa cabbage
1/4 cup unsalted dry roasted peanuts, chopped
3/4 cup reduced-fat, creamy peanut butter
3 tablespoons water
3 tablespoons lemon juice
4-1/2 teaspoons reduced-sodium soy sauce
2-1/2 teaspoons minced garlic
1-1/2 teaspoons each: apple cider or red wine vinegar, olive oil
1/4 teaspoon crushed red pepper flakes
While pasta and chicken are boiling, whisk together peanut butter, water, lemon juice, soy sauce, garlic, vinegar, olive oil, and red pepper flakes until well-blended.
Before removing spaghetti from boiling water, add sliced carrots and allow to boil for at least two minutes. Then drain and place pasta and carrots in a large serving bowl. Add cabbage, shredded chicken, and dressing; toss everything to coat.
Sprinkle salad with peanuts. Refrigerate for a few minutes before serving to allow flavors to meld together.