Chicken Satay Noodle Salad

Rachael Ray

Makes 4 servings

• Salt
• 1 pound whole wheat spaghetti
• 1/3 cup peanut butter, softened
• 2 tablespoons honey
• 1/4 cup tamari (dark soy sauce)
• Juice of 2 limes
• 1 teaspoon hot pepper sauce (eyeball it)
• 1 clove garlic,
• grated 3 tablespoons vegetable oil (eyeball it)
• 2 cups skinned and sliced rotisserie chicken
• 1 cup packed fresh spinach,
• thinly sliced 1/3 cup shredded carrots
• (a generous handful) 4 scallions, thinly sliced on an angle
• 1/4 cup chopped peanuts
• 2 tablespoons chopped cilantro or parsley

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.

2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.

3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.