Chicken Satay Noodle Salad

INGREDIENTS:

Salt
1 pound whole wheat spaghetti
1/3 cup peanut butter, softened
2 tablespoons honey
1/4 cup tamari (dark 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
1/3 cup shredded carrots (a generous handful)
4 scallions, thinly sliced on an angle
1/4 cup chopped peanuts
2 tablespoons chopped cilantro or parsley



DIRECTIONS:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

Recipe by Rachael Ray