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overhead of a whtie plate with chicken satay noodle salad topped with nuts and greens
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Chicken Satay Noodle Salad

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salads
Cuisine: American
Servings: 6 -8 Servings
Calories: 743kcal
Author: Barbara Bakes LLC


  • 1 pound whole wheat spaghetti
  • cup shredded carrots a generous handful
  • cup peanut butter softened
  • 2 tablespoons honey
  • ¼ cup tamari dark soy sauce (I used regular soy sauce)
  • Juice of 2 limes
  • 1 teaspoon hot pepper sauce eyeball it
  • 1 clove garlic grated
  • 3 tablespoons vegetable oil eyeball it
  • 2 cups skinned and sliced rotisserie chicken
  • 1 cup packed fresh spinach thinly sliced
  • 4 green onions chopped
  • ¼ cup chopped peanuts
  • 2 tablespoons chopped parsley


  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente according to package directions. Add the carrots in with the pasta for the last minute. Drain and set aside.
  • While the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and ¼ cup warm water. Whisk in the soy sauce, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine.
  • Heat the sauce in a saucepan until warm. Mix the drained noodles, sauce, and remaining ingredients in a large bowl and top with the peanuts and parsley.


Serving: 1g | Calories: 743kcal | Carbohydrates: 65g | Protein: 48g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 25g | Cholesterol: 109mg | Sodium: 1627mg | Fiber: 8g | Sugar: 20g