It's that stage of the Summer where my recipe selections often hinge on the amount of heat that will be created in my kitchen. As I'm typing this at 4:00 in the afternoon, it's 98 degrees out. Uggh.
So, Chicken Satay Noodle Salad was a perfect choice for us this week, since it utilizes rotisserie chicken. The only thing that will heat up your kitchen with this recipe is the boiling water for the noodles.
The rotisserie chicken also makes this a really quick recipe, although there is a fair amount of chopping. Rachael Ray really knows how to do noodle salads (see her Hot and Cold Sesame Noodles for another example) and this recipe keeps the trend going. Here's the recipe with my comments in brackets:
From Every Day with Rachael Ray
1 pound whole wheat spaghetti [seriously, try the whole wheat!]
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 [I can't add just one clove of garlic to anything, so I used two.]
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
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.
Here are a few more pictures: