chicken | main course
Baked Sesame Chicken Peanut Noodle Salad
Prep Time: 30 minutes Cooking Time: 25 minutes 4 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Package | Granny's Boneless, Skinless, Chicken Breast |
| 2 tbsp | 30 ml | soy sauce |
| 1 tbsp | 15 ml | sesame seeds |
| 1/2 lb | 225g | spaghetti noodles |
| 1 | red pepper, thinly sliced |
| 1 cup | 250 ml | napa cabbage. thinly sliced |
| 1 cup | 250 ml | English cucumbers, sliced |
| 1 cup | 250 ml | carrots, thinly sliced |
| to serve | green onion, sliced |
| to serve | fresh cilantro, chopped |
Peanut Sauce
| Quantity | Ingredient |
|---|---|
| 2 tbsp | 30 ml | peanut butter |
| 2 tbsp | 30 ml | honey |
| 2 tsp | 10 ml | sesame oil |
| 2 tbsp | 30 ml | rice vinegar |
| 1/4 cup | 65 ml | soy sauce |
| 1 tbsp | 15 ml | Dijon mustard |
| 2 tsp | 10 ml | Sriracha sauce |
| 2 tsp | 10 ml | fresh ginger, grated |
Directions
Peanut Noodle Salad
- Preheat oven to 350°F | 175°C.
- Brush chicken breasts with soy sauce then sprinkle with sesame seeds.
- Bake chicken for 20-25 minutes or until a thermometer inserted in thickest part of meat registers 165°F (75°C). Let cool, then slice.
- While the chicken is roasting, cook pasta according to package instructions. Drain and rinse under cold water. Set aside.
- Toss noodles with 1/2 of ready made peanut sauce in medium bowl.
- Add red peppers, cabbage, cucumber, carrots, green onion and cilantro. Stir to combine.
- Divide the salad among 4 bowls. Top with with sliced chicken and drizzle with remaining dressing.
- Sprinkle with green onions and serve.
Peanut Sauce
- Combine all the ingredients in small bowl. Set aside until ready to use.
Try this recipe with Granny's Boneless, Skinless Turkey Breast!
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