Thai Noodle Salad with Peanut Lime Dressing

pinchofyum.com

clements

subheading: For the dressing:

½ cup canola oil

2 large cloves garlic, peeled

⅓ cup low sodium soy sauce

¼ cup white distilled vinegar

2 tablespoons water

2 tablespoons honey

2 tablespoons sesame oil

1 tablespoon lemongrass or ginger paste

a couple BIG squeezes of lime juice (to taste)

¼ cup peanut butter

subheading: For the salad:

4 ounces brown rice noodles (affiliate link)

1 lb. boneless skinless chicken breasts

5 to 6 cups baby kale or spinach

3 large carrots, cut into small, thin pieces*

3 bell peppers, cut into small, thin pieces*

1 cup packed cilantro leaves, chopped

4 green onions, green parts only, chopped

½ cup cashews or peanuts

Directions at pinchofyum.com

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