Thai-Inspired Peanut Noodle Salad

Bring a medium pot of water to a boil. Add 6 oz of rice noodles and cook according to package directions (usually 3-5 minutes). Drain, rinse under cold water, and set aside.

Season 8 oz of chicken breast with salt and pepper. Heat 1 tsp of sesame oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing thinly.

While the chicken cooks, prepare the vegetables: Julienne 1 red bell pepper, slice 1 small cucumber into half-moons, grate 1 large carrot, and thinly slice 3 green onions. Roughly chop 1/4 cup cilantro.

Make the peanut sauce by whisking together 3 tbsp natural peanut butter, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp honey, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 tsp red pepper flakes. If the sauce is too thick, add 1-2 tbsp warm water to reach desired consistency.

In a large bowl, combine the cooked noodles, sliced chicken, and prepared vegetables.

Pour the peanut sauce over the noodle mixture and toss gently to coat everything evenly.

Divide the salad between two serving bowls. Garnish each portion with 1 tbsp chopped roasted peanuts, additional cilantro if desired, and a lime wedge.

Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.