peanut noodle salad with chicken

Last week I mentioned that I was trying to keep the heat out of the kitchen. One of the dishes on that particular menu plan was one that I knew I'd have to create on my own. I'd been craving a cold noodle salad that resembled lo mein with chicken.

I started with this as my base recipe and then changed it up a bit to work with the ingredients I had on hand. I loved it and fortunately so did everyone else in the family. It will definitely grace our menu plan more than once this summer. I also love that it makes so much. It will easily serve our family 2 dinner meals and a lunch at work for me.

Peanut Noodle Salad with Chicken (how I did it)

1 large cucumber, seeded and sliced

1 c. soy sauce

1/2 c. evaporated milk

1/2 c. rice wine vinegar

1/4 c. peanut butter

1/2 tsp. garlic salt

1 tsp sesame oil

1/2 tsp dried crushed red pepper

1/4 tsp salt

16 oz. cooked pasta (I used thin spaghetti)

1 large carrot, coarsely shredded

8 oz. coleslaw mix

6 green onions, sliced

cooked chicken breast, diced (I used the equivalent of 2 1/2 chicken breasts)

Peel cucumber; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon shaped slices.

Put soy sauce and next 7 ingredients in a jar with lid. Shake well to combine. Put cooked noodles in a large bowl. Add a bit of sauce while they're still hot and mix thoroughly. Add vegetables and chicken. Add remaining sauce and mix well, tossing to coat. Cover and chill.