This is one of our summer favorites. It’s derived from a recipe by Isa Moskowitz, I think from the book “Isa Does It.” She’s a vegan, and so we’ve made this carniverous, removed some hippy stuff (agave nectar, really?), changed some ingredients (originally calls for radishes, which I guess is a way to use radishes.) and doubled the amount of sauce
As long as you’re grilling the chicken, I strongly recommend you also grill some baby bok choy because it is delicious and would go well on the side.
Ingredients
Salad
2 grilled chicken breasts (just keep this simple, the sauce is strong), chopped into small thin slices
1 14oz package of rice noodles, I prefer the ones that are one width up from the thinner pad thai noodles, cooked, clipped with scissors
2-3 carrots, sliced into thin carrot sticks
3 persian cucumbers, cut into thin sticks
1 bag/container of salad green mix
Dressing
1 c. smooth peanut butter
3 cloves garlic
2/3 c. water
1/3 c. soy sauce/tamari (or a little more)
1 tbsp white sugar
1 tbsp brown sugar
1-2 tbsp sriracha to taste (it gets less spicy over time too)
salt to taste (it actually needs it)
Garnishes (optional)
Sesame seeds
2 tbsp chopped cilantro (I think this adds a good dimension)
Preparation
Combine dressing ingredients in food processor, blast until smooth. Rinse the rice noodles in water immediately before mixing until they are no longer sticking together. Combine all ingredients in a large bowl.