Chicken and Noodle Salad with Peanut Dressing

1. Peel and grate the ginger. Slice the green onions into rings. Juice the lemon and chop peanuts coarsely. IN a bowl, mix together the ginger, lemon juice, peanut butter, soy sauce and 2 tbsp tap water. Stir until they form a smooth dressing. Meanwhile, bring a pan of salted water to a boil.
2. Poach the chicken in barely simmering water for 20 minutes, or until fully cooked. While chicken cooks, cook the noodles according to package directions. Drain and cool under cold running water.
3. While chicken is poaching, cook the snow peas in salted boiling water for 3 minutes or until crisp tender. Drain and cool under cold running water.
4. Toss the noodles with the peanut dressing until completely coated. Add salt (in moderation) and pepper to taste. Slice the cucumber into rings and then cut the rings into 1/2-inch matchsticks. Coarsely chop the cilantro and slice the chicken breast. Toss chicken, cucumber, green onions and cilantro with the noodles. Top with peanuts and serve immediately.

Per serving: 436 calories, 12g fat, 2g saturated fat, 48mg cholesterol, 795mg sodium, 56g carbohydrate, 5g fiber, 5g sugar, 32g protein