Ingredients

• 0.33 cups smooth peanut butter
• 0.25 cups soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon Asian garlic-chili sauce
• 1 tablespoon brown sugar , packed
• 1 tablespoon finely chopped fresh ginger root
• 0.13 teaspoons red pepper flakes
• 3 tablespoons low-sodium chicken broth
• salt and ground black pepper to taste

Instructions

1. 1 To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
2. 2 Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
3. 3 Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

Nutrition per serving