Ingredients
For the salad
- 1 head of romaine lettuce chopped
- 1/2 large cucumber
- 2 cups of shredded carrots chopped
- 1 bell pepper chopped
- 2 cups of shredded chicken
- 1/2 cup of peanuts
- 1 cup of cooked pasta*
- fresh cilantro optional
For the dressing
- 1 cup of creamy peanut butter
- 1 cup of coconut milk
- 2-3 tablespoons of siracha
- 1/4 cup honey
- 1/4 cup of tamari or soy sauce
- the juice of 2 limes
- 1 teaspoon of curry powder
- 1 teaspoon of ginger
Instructions
- Boil a pot of water and cook pasta according to the directions on the package.
- While the pasta is cooking, chop your veggies and chicken and add them to a large bowl.
- Drain and rinse the pasta in cool water and add to top of salad.
- Garnish with peanuts and fresh cilantro if desired.
- Top with dressing.
For the dressing
- Microwave the peanut butter for 30 seconds to soften it. Whisk together with lime juice, honey, coconut milk, and soy or tamari. Finish with curry and ginger. Serve immediately or store in the fridge for up to 1 week.
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