Asian Chicken Noodle Salad With Ginger-Peanut Dressing

I love salads like these. I found the recipe on Serious Eats. For the chicken, I cooked it using the Kitchn’s method. I think it’s faster and easier than the method Serious Eats used. I also added edamame to this and changed a couple ingredients to reduce sodium. The ginger-peanut dressing is the best! I also love peanuts, cilantro, and edamame.

Ingredients

For the chicken:

2 bone-in, skin-on chicken breasts (or 2 cups of cooked shredded meat)
Salt and freshly ground black pepper
1/4 cup flour
Olive oil
1/2 tablespoon butter

For the salad:
10 ounces soba noodles (or spaghetti)
1 red bell pepper, thinly sliced into bite-sized pieces
4 scallions, white and green parts, thinly sliced
1/2 cup chopped unsalted peanuts
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds
1/4 cup shelled edamame 

For the dressing:
6 tablespoons reduced sodium soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons peanut oil
1 tablespoon Asian sesame oil
1-1/2 tablespoons creamy peanut butter
2 small garlic cloves, roughly chopped
1 tablespoon minced fresh ginger
1 tablespoon sugar

To cook the chicken, use the Kitchn’s method. Click here.

Bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don’t stick. Drain and rinse well under cold water.

Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth.

Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, edamame, scallions, cilantro and sesame seeds. Taste and adjust seasoning if necessary. Serve immediately.

Iceberg Wedge Salad With Bacon And Lite Blue Cheese Dressing

I absolutely LOVE this recipe. Adapted from Serious Eats’ Iceberg Wedge With Warm Bacon And Blue Cheese Dressing, I made a lighter version of the blue cheese dressing and used reduced sodium bacon. Thanks Serious Eats! You are the best!

Ingredients

1 ½ cups lite mayonnaise
2 tablespoons fresh lemon juice, from one lemons
1 tablespoon freshly ground black pepper
1 teaspoon hot sauce
2 tablespoons reduced fat buttermilk
1 cup crumbled reduced fat blue cheese
½ pound reduced sodium thick-cut bacon
1 head iceberg lettuce, cut into six wedges, each with some core attached
½ red onion, thinly sliced

For dressing: Mix mayonnaise, lemon juice, black pepper, hot sauce, and buttermilk to medium-sized bowl. Whisk to combine. Stir in crumbled blue cheese. Set aside.

Take 2-3 stripes of bacon and cook. I used the easy microwave method but you can cook it in a skillet per the directions on the packaging too. After cooking, break up bacon into smaller pieces.

Place one wedge of iceberg lettuce on plate. Spoon two tablespoons or so of dressing on top. Sprinkle some bacon and red onion on top. Repeat with five remaining wedges.