Protein-packed Peanut Chicken Noodle Salad

• 1 carton Chobani 20 g protein vanilla yogurt
• 1/2 cup kefir
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1/4 teaspoon hot sauce
• 1/2 teaspoon coconut extract
• 1/2 cup creamy peanut butter
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 2 cups pappardelle pasta, cooked and cooled.
• 2 cups broccoli rabe, trimmed and blanched
• 2 cups of shelled edamame
• 2 cups rotisserie chicken meat, cut into bite-sized pieces
• 1 cup red bell pepper, seeded and cut into strips
• 2 ounces peanuts
• red pepper flakes, for serving
• Maldon salt, for serving

1. Add Creamy Peanut Sauce ingredients to the blender as listed in recipe in order (liquids first) yogurt to kosher salt.
2. Blend until thoroughly combined.
3. Toss cooled pappardelle in enough Creamy Peanut Sauce to coat.
4. Toss chicken in enough Creamy Peanut Sauce to coat.
5. Divide pasta among two serving bowls, then add peanut chicken, shelled edamame, blanched broccoli rabe and red pepper strips.
6. Top with peanuts and sprinkle with red chili flakes and Maldon salt.
7. Serve assembled Protein-packed Peanut Chicken Noodle Salads with extra dressing on the side.

Enjoy!