Beet and Carrot Noodle Salad with Chicken

Name: Beet and Carrot Noodle Salad with Chicken
Ingredients: ¼ cup smooth or, chunky peanut butter; 3 tablespoons, tahini; 2 tablespoons, lime juice, plus lime wedges for serving; 1 tablespoon, soy sauce; 1 tablespoon, honey; 1 tablespoon, grated fresh ginger; 2 , garlic cloves, minced; ½ teaspoon, toasted sesame oil; ½ teaspoon plus ⅛ teaspoon, table salt, divided 1 to 6 tablespoons; 1-6 tablespoons, hot water; 1 pound, beets, trimmed and peeled; 1 pound, carrots, trimmed and peeled; 5 , scallions, sliced thin on the bias; 4 (3- to 4-ounce), chicken cutlets, ½ inch thick, trimmed; ¼ teaspoon, pepper; 1 tablespoon, vegetable oil; ¼ cup, fresh cilantro leaves

Main Courses
Vegetables
Chicken
Salads

This colorful dish uses homemade beet and carrot noodles for the appeal of pasta salad with the freshness and lightness of raw vegetables.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

Beet and Carrot Noodle Salad with Chicken

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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