Thai Peanut Chicken Pasta Salad

🧂 Ingredients

• 2 large chicken breast
• 3 cups Cabbage

  small bag pre shredded
• 1 medium Red bell pepper

  sliced
• 1/2 bunch Cilantro

  chopped
• 5 Green onions

  chopped small
• 2 tbsp Sesame seeds

  for garnish
• 1 pkg Rice noodles
• 1/4 cup Peanut butter
• 2 tbsp Miso
• 1/4 cup Rice wine vinegar
• 2 tbsp Japanese BBQ sauce
• 2 tbsp Water

Instructions

• 1 Bake the Chicken. Preheat the oven to 375°F and bake chicken for 25–30 minutes
  or until the internal temperature reaches 165°F. Let it rest, then slice or
  shred.
• 2 Cook the Noodles. Boil the rice noodles according to the package instructions.
  Rinse under cold water to cool.
• 3 Assemble the Salad. In a large bowl, toss together the cabbage, red bell pepper,
  cilantro, green onions, and sesame seeds.
• 4 Prepare the Dressing. Whisk together the peanut butter, miso, rice wine vinegar,
  Japanese BBQ sauce, and water until smooth. Adjust consistency as needed.
• 5 Mix Everything Together. Add the cooked noodles and chicken to the salad.
  Drizzle with the peanut dressing and toss until evenly coated.

Nutrition Info