Name: Chilled Peanut Chicken Noodle Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4
Ingredients: Kosher salt; 1/2 cup smooth peanut butter; 1 large boneless, skinless chicken breast sliced crosswise 1/4 inch thick (about 12 ounces); 1/4 cup rice vinegar; 2 tablespoons soy sauce; 2 to 3 tablespoons Sriracha; 4 scallions, thinly sliced; 6 ounces thin rice vermicelli noodles; 1 romaine heart, thinly sliced (about 3 cups); 2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups); 1 red bell pepper, stemmed, seeded and thinly sliced; 1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch); Lime wedges, for serving

Directions

Bring a large pot of salted water to a boil.
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.
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.
Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. 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.

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Chilled Peanut Chicken Noodle Salad

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