Thai Peanut Chicken Salad

This is a yummy, quick, easy, delicious weeknight meal! I cut the original recipe in half but doubled the noodles, and added peanuts and edamame.

INGREDIENTS:

Sauce:
1/2 cup creamy natural peanut butter
3/8 cup rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon dry cooking sherry
1/8 cup soy sauce
1 tablespoon Sriracha sauce

1 cooked and shredded chicken breast
8 oz. linguine or Chinese egg noodles, cooked to al dente and chilled
2 heads hearts-of-romaine lettuce, chopped or 1 head regular romaine, chopped
1 medium red bell pepper, diced
1/2 large English cucumber, peeled and cut into ¼-inch slices
Pinch salt, or more to taste
Freshly ground pepper to taste
Handful peanuts
Handful of cooked edamame

DIRECTIONS:

Whisk peanut butter, vinegar, sesame oil and sherry in a bowl until smooth. Add soy sauce and Sriracha sauce, and stir to blend. 

Combine remaining ingredients with sauce. Season with salt and pepper to taste. 

Original Recipe: Good Dinner Mom