Chicken Noodle Salad With Peanut-Ginger Dressing

• Dressing
• 1/3 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon Asian garlic-chili sauce
• 1 tablespoon brown sugar, packed
• 1 tablespoon finely chopped fresh ginger root
• 1/8 teaspoon red pepper flakes
• 3 tablespoons low-sodium chicken broth
• salt and ground black pepper to taste
• Salad
• 1 (16 ounce) package uncooked linguine pasta
• 3 1/2 cups cooked chicken, cut into strips
• 1 cup julienne-sliced carrot
• 6 green onions, chopped
• 1 red bell pepper, seeded and cut into strips
• 1 celery rib, thinly sliced
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup chopped roasted peanuts, for garnish

1. To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
2. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
3. Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

dressing, smooth peanut butter, soy sauce, rice vinegar, garlic, brown sugar, fresh ginger root, red pepper, chicken broth, salt, salad, linguine pasta, chicken, carrot, green onions, red bell pepper, celery, fresh cilantro, peanuts

Taken from www.allrecipes.com/recipe/100593/chicken-noodle-salad-with-peanut-ginger-dressing/ (may not work)