THAI CHICKEN SATAY NOODLE SALAD WITH CREAMY COCONUT PEANUT DRESSING

Okay, so I admit that this looks like a super long recipe, but don't be afraid. This salad requires almost zero cooking skills. If you can chop vegetables and boil water, you can make this salad! And it is so totally worth making.

*Use 1/3 of this to marinate the chicken and the rest to dress the salad. Divide into two separate containers/baggies so the raw chicken doesn't contaminate the dressing.*

For the Marinade and Creamy Coconut Peanut Dressing
•1 cup full fat coconut milk
•zest from 1 lime
•1/2 cup crunchy peanut butter
•1 tablespoon garlic and ginger paste (or finely minced garlic clove and ginger root)
•1 tablespoon lemongrass paste (I love the dimension this brings but if you don't want to buy a giant tube, I think you would be okay without it)
•1 tablespoon soy sauce
•1/4 cup canola oil
•2-3 tablespoons sweet chili sauce
•1-2 tablespoons rice vinegar (*only for the dressing portion*)

Whisk everything together in a medium bowl and use 1/3 of it to marinate the chicken. The marinade will be very thick. Thin the remaining portion with 1-2 tablespoons rice vinegar to use as the salad dressing

For the Chicken Satay Skewers
•6 boneless, skinless chicken thighs
•1/3 of the marinade, recipe above
•4 wooden skewers, soaked in a cup of water

Preheat oven to 425 degrees. Slice each thigh into two long strips (or into one-inch chunks if it is easier). You could use chicken breast, but the thighs need less marinating time and are just plain tastier. Marinate in a plastic bag or tupperware for 15-20 minutes. Meanwhile, chop the vegetables. Weave chicken strips onto the skewers and bake for 20-25 minutes on a pan lined with parchment paper. Please line your pan before baking since the sugary marinade will make it a pain to clean up!

For the Noodle Salad
•7 oz. multigrain spaghetti noodles (half of a 14.5 box)
•1/4 red cabbage, sliced (or bagged coleslaw)
•1 medium cucumber, peeled and diced
•1 red bell pepper, sliced
•1 cup shredded carrots
•1/2 cup cilantro, chopped
•1/4 cup mint leaves, chopped

Boil the noodles according to the package directions. Drain and douse with cold water to stop the cooking. Toss with chopped veggies, top with chicken skewers and dressing.  All said and done, this salad generously serves 4 adults as the main course