Our third jar dressing recipe. Make the most of your peanut butter jar with this spicy peanut dressing on a chicken noodle salad.
Here's how to make it.
Serves 4
Prep time 20 mins
Cook time 15 mins
Total 35 mins
INGREDIENTS
2 Skinless Chicken Breasts (about 300g)
200g Rice Noodles
1 Large Carrot
½ Cucumber
1 Red Pepper
2 Spring Onions
Handful Coriander (15g)
Handful Mint (15g)
50g Roasted Peanuts
30g Crispy Onions
FOR THE DRESSING
2-3 Tbsp Pip & Nut Dark Roast Crunchy Peanut Butter, the end of the jar
1½ Tbsp Fish Sauce
1 Tbsp Sriracha
Juice of 1 Lime
1tsp Honey
2–3 Tbsp Water
METHOD
Cook the chicken.
Bring a saucepan of salted water to the boil. Once boiling, turn off the heat and add the chicken breasts, cover with a lid and leave for 12-14 mins until cooked through, if it’s not fully cooked, return to a low heat for 2 mins until cooked through. Remove and leave to cool slightly, then shred using two forks.
Cook the rice noodles.
Cook the rice noodles following pack instructions. Rinse under cold water and drain well. Set aside.
Prep the rest of the salad.
Peel the carrot into ribbons. Cut the cucumber into thin half-moons. Thinly slice the red pepper & spring onions. Roughly chop the coriander & mint. Roughly chop the roasted peanuts. Pick the herb’s leaves from the stems.
Make the dressing.
Add the fish sauce, sriracha, lime juice & honey to your peanut butter jar with a big splash of water. Shake it all up & combine. If it’s not pourable, add a bit more water & shake again.
Put it all together.
Add all the ingredients to a large bowl. Pour over the spicy peanut dressing. Toss it up to get everything coated.
