chicken | main course

Baked Sesame Chicken Peanut Noodle Salad

Prep Time: 30 minutes Cooking Time: 25 minutes 4 servings

Products Included In Recipe


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

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


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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