2 chicken breasts
1 garlic clove
2 cups low sodium chicken broth
1/2 pound Chinese wheat noodles or whole-wheat spaghetti
1/3 cup Newman's Own® Lite Low Fat Sesame Ginger Salad Dressing
1/4 cup Thai-style sweet chili sauce
3 Tbsp creamy peanut butter
Zest and 2 Tbsp juice of 1 medium orange
1 tsp hot chili oil + additional hot chili oil to taste (sriracha may be substituted)
2 cups packaged broccoli slaw
1 hothouse (seedless) cucumber, cut in 1/2-inch dice
1 small red bell pepper, cut in 1/4-inch dice
1/2 cup + 2 Tbsp chopped fresh cilantro, divided use
Salt and pepper to taste
Crisp, curly lettuce leaves
1/4 cup chopped peanuts
Combine 2 chicken breasts, onion, garlic and stock in a small pan. Bring to a boil, reduce heat to simmer, cover, and cook until the chicken is cooked trough, about 20 minutes. Remove chicken and let cool. Shred with two forks and set aside.
Bring 4-quarts of salted water to a boil over high heat; add pasta and cook until al dente stage is reached. Drain pasta; rinse with cold water and return to pan.
Place salad dressing, chili sauce, peanut butter, orange juice and zest in a small bowl; whisk to combine. Stir in 1 tsp chili oil. Taste. If more heat is desired, add additional chili oil, one tsp at a time, until seasoned to taste. Pour sauce over noodles.
To pasta add chicken, broccoli slaw, cucumbers, bell pepper, and 1/2 cup cilantro; toss with salt and pepper to taste. Line a platter with lettuce leaves, top with noodles and garnish with reserved 2 Tbsp cilantro and chopped peanuts. Serve at room temperature.