Thai Chicken Pasta Salad

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I don’t know about you guys, but I have been in a cooking rut lately.  I am tired of all of my old recipes and always on the hunt for new fresh ideas that don’t take forever to make. Thank heavens for pinterest! 🙂

I stumbled across this recipe last week from Better Homes and Gardens, and thought I’d give it a try.  It was a hit with the kiddos, so I will definitely be making it again.  It’s not the healthiest…between the coconut milk and the peanut butter it’s a little high on the fat content, 😉 but for a simple, fast recipe, it’s fun on occasion.

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Here’s what you need:

Thai Chicken Pasta Salad

 1  2 1/4 pound deli-roasted chicken
4 cups water
2  3 ounce packages ramen noodles
3/4 cup reduced-fat creamy peanut butter
3/4 cup light coconut mil
 1/4 cup snipped fresh cilantro
 1/4 cup lime juice
 1 tablespoon sugar
 3/4 teaspoon salt
 1/4 teaspoon cayenne pepper
 1 small seedless cucumber, peeled, halved lengthwise, and cut into 1/4-inch slices
 6 green onions, thinly sliced
  1. Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.
  2. Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, and green onions to peanut butter mixture; stir to coat
  3. Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine.

I added some shredded carrot, extra salt,  and extra green onion.  Bean sprouts and purple cabbage would be fun additions too and add more crunch and color.  I also spritzed it with extra lime juice for more flavor.



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