Peanut Noodle Salad

• canola oil↗0.5 cup
• large cloves garlic, peeled↗2
• low sodium soy sauce↗0.33333333333333 cup
• white distilled vinegar↗0.25 cup
• water↗2 tablespoon
• honey↗2 tablespoon
• sesame oil↗2 tablespoon
• lemongrass or ginger paste1 tablespoon
• a couple BIG squeezes of lime juice (to taste)
• peanut butter↗0.25 cup
• brown rice noodles↗4 ounce
• . boneless skinless chicken breasts↗1
• baby kale or spinach↗5
• large carrots, cut into small, thin pieces*↗3
• bell peppers, cut into small, thin pieces*↗3
• packed cilantro leaves, chopped↗1 cup
• reen onions, green parts only, chopped↗4
• cashews or peanuts↗0.5 cup

Step-by-step instructions

1. 1

   PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.

2. 2

   DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.

3. 3

   VEGGIES: Prep all your veggies and toss together in a bowl.

4. 4

   CHICKEN: Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.

5. 5

   NOODLES: Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).

6. 6

   ASSEMBLY: Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)