“Peanut Butter; it just fills the crack of the heart.” – Paul Blart
Seriously, If I had to pick one food to eat the rest of my life it would probably be peanut butter.
So, I might be a little excited that today is National Peanut Butter Day! I also made it through the second week of the semester and I’m feeling pretty good about that too. Culinary school is no joke, people. Not that I expected it to be easy, but I don’t think I planned on how much time it would take outside of class to study and practice in addition to working what feels like a million different jobs.
Honestly, I’ve been feeling a little overwhelmed lately which is why hacks like rice noodles are kind of my jam. Why? Because they are so easy to prepare and taste awesome when combined with the right ingredients.
For this edition of #FoodieFriday, I’m keeping it real with this peanut butter chicken salad with rice noodles. This dish combines peanut butter dressing, instant pot chicken thighs, veggies, rice noodles and takes only minutes to prepare.
You’ll start by cooking your chicken thighs in a pressure cooker or instant pot. Again. time saver! I have come to love boneless, skinless chicken thighs….seriously, they are my new favorite.
Next, you’ll want to get your rice noodles cooking. All you do is place those noodles in boiling water for 3-4 minutes until they are soft and then drain. Easy peasy.
Then you’ll mix up your dressing. Dump and stir, people.
Combine the dressing with the noodles and chicken and top with fresh veggies. I used a combination of red bell pepper, carrots, cilantro, and basil but you could pick others too. If you want to mix more dressing to drizzle on top, that might add a little more flavor too! Garnish with chopped peanuts and dinner is dunzo.