Chicken and noodles served in a salad rather than a soup. Since peanuts and peanut butter are off the menu for GF diets, consider making this with almond butter for a change.
20 minutes plus 1 hour refrigeration
3 cups zucchini or yellow squash noodles, flat cut
2 cups cooked chicken breast cut in bite-size pieces
½ cup creamy peanut butter
3 Tbsp. water
4 Tbsp. gluten-free soy sauce
3 Tbsp. rice vinegar
2 Tbsp. chili-garlic sauce
2 Tbsp. grated fresh ginger
1 Tbsp. light brown sugar
1 small bunch cilantro, leaves only chopped
1 bunch green onions, sliced thin
2 medium carrots grated
1 bell pepper, cut in matchsticks
- Blanche the noodles if you desire a softer noodle. Otherwise leave raw.
- In a large serving bowl, combine the noodles, chicken, grated carrots, bell pepper, cilantro, and green onions.
- In a food processor or blender, combine the peanut butter, soy sauce, chili-garlic sauce, brown sugar, and water. Blend until smooth. If the dressing is too thick, add a little more water.
- Pour dressing over salad and toss to coat. Chill for an hour.