Recipe: Chilled Peanut Chicken Noodle Salad with Sriracha-Peanut Dressing (poached in peanut butter broth)

CHILLED PEANUT CHICKEN NOODLE SALAD
"Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad."


1 1/2 cups water
1/2 cup smooth peanut butter
1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4-inch thick
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Sriracha, or more as needed
4 scallions, thinly sliced (white and green parts)
6 ounces thin rice noodles (vermicelli)
FOR THE SALAD:
1 romaine heart, thinly sliced (about 3 cups)
2 Persian cucumbers* or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)
Kosher salt
Lime wedges, for serving

To start the water (for the noodles), bring a large pot of salted water to a boil.

TO POACH THE CHICKEN:
Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.

TO COOK THE NOODLES:
Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.

TO TOSS THE SALAD:
Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt.

TO SERVE:
Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

*Persian cukes have a thin skin and a delicate flavor. Because their skins are so thin, you don't have to peel them, and they're almost seedless, so you don't need to seed them either. If you can't find them, use a regular cucumber instead, and peel and seed it.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Chopped Cookbook: Use What You've Got to Cook Something Great by Food Network Kitchens