Ingredients

The following ingredients have 6 Servings
  • For the Dressing:
  • 1/2 cup peanut butter (I prefer crunchy, but smooth is fine)
  • 1/4 cup soy sauce (I love the GF brand Tamari)
  • 2 tbsp honey
  • 1/3 cup apple cider vinegar
  • 1/4 cup sesame oil
  • 1 tbsp salad oil (canola or olive oil)
  • 2 tbsp chopped fresh ginger
  • 1 large clove minced garlic
  • 2 tbsp water*
  • For the Salad:
  • 2 Chicken Breast
  • 2 tbsp coconut oil or sesame oil
  • 16 oz Penne Pasta
  • 8 oz shelled edamame
  • 8 oz matchstick carrots
  • 1 bell pepper (chopped (red, yellow, or orange))
  • Salt to taste
  • Sesame seeds for garnish (optional)
  • Chopped green onion for garnish (optional)

Instruction

  • Begin by heating up a large skillet to medium high heat. Add coconut oil or sesame oil, then chicken. Lower the heat a bit, and cook chicken for about 5 minutes per side or until it is no longer pink inside. Set aside. Once cooled off a bit, chop into small strips or chunks.
  • Cook pasta according to package directions. Meanwhile, make the peanut dressing. Add all the dressing ingredients to a food processor. Pulse until smooth.
  • Combine pasta, chicken, edamame, carrots, bell pepper, and dressing. Toss to combine.
  • Serve immediately. Garnish with sesame seeds and green pepper.