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Chicken Peanut Noodle Salad w/ Broccoli Microgreens

Updated: Jan 6

Noodles drenched in spicy peanut sauce is reason enough to rejoice. Replace the broccoli with crispy microgreens to charge this noodle salad with superpowers.

Ingredients (Serves 4):
  • 3 Chicken breasts, Boneless Skinless

  • 1 Bell pepper, Orange

  • 1/3 cup Cilantro

  • 6 Cloves Garlic

  • 3 tbsp Ginger, Fresh

  • 2 tbsp Chopped Green onions

  • 1/2 cup Peanuts, Dry Roasted Salted

  • 1/4 cup Honey

  • 1/4 cup Lime juice, Fresh

  • 1 cup Peanut butter, Creamy

  • 1/3 cup Soy sauce

  • 2 tbsp Sriracha

  • 1/2 Pack of Noodles (any kind: buckwheat, soba, rice)

  • 1 tsp Rice vinegar

  • 2 tbsp Sesame oil, Toasted

  • 1 Cup of Super Green Microgreens

  1. Whisk together the peanut sauce ingredients and pour half into an 8x8" baking pan. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour or up to overnight. Reserve the remaining peanut sauce for the noodles.

  2. Heat a grill or pan to medium high heat. Place the chicken on skewers and grill for 8 minutes or until cooked through. Remove from the heat and cover with foil until ready to consume.

  3. Meanwhile, cook the noodles according to package instructions. Drain the pasta and toss with the chicken, peppers, and sauce.

  4. Top with peanuts, cilantro, green onions and super green microgreens. Serve with additional sriracha if desired.

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