Thai Chicken Pasta Salad #SundayFunday

This colorful salad is tossed in a creamy, sweet, salty, spicy dressing.  It makes a perfect weeknight meal, takes less than 30 minutes to make, and the leftovers are perfect for packing for school or work lunches. 

The Sunday Funday Bloggers are sharing Peanut recipes today......

Amy of Amy's Cooking Adventures announced that today is National Peanut Day and invited us to celebrate by creating recipes featuring peanuts or peanut butter.  I used both in this recipe.  Let's see what the others brought to the party.............

• Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
• Frozen Chocolate Peanut Butter Truffles by Karen's Kitchen Stories
• Homemade Butterfingers by Amy’s Cooking Adventures
• Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
• Peanut Butter Muffins by Mayuri's Jikoni
• Skrewball Brownies by A Messy Kitchen
• Thai Chicken Pasta Salad by A Day in the Life on the Farm
• Vrat Shengdanyachi Amti by Sneha's Recipe
• Warm Peanut Butter Sauce for Dipping by Our Good Life

1. Cook short pasta per package directions, then rinse under cool water.
2. Add layers of fresh, thinly sliced vegetables, crushed peanuts, chopped cilantro, and chicken to the bowl.
3. Drizzle peanut butter whisked with soy sauce, honey, chili sauce, garlic, and ginger over everything.
4. Toss, serve, and enjoy.

We enjoyed this pasta for dinner one night, and then the girls took it to work for lunch.  It keeps well in the refrigerator and would make an awesome addition to an Indian Summer picnic or potluck.

Entrees, Chicken, Salads, Main Dish Salads,

Entrees, Chicken

Thai

Yield: 8 servings

Author: Wendy Klik

Thai Chicken Pasta Salad

This colorful salad is tossed in a creamy, sweet, salty, spicy dressing. It makes a perfect weeknight meal, takes less than 30 minutes to make, and the leftovers are perfect for packing for school or work lunches. 

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 1 lb. short pasta (I used rotini)
• 1/2 head red cabbage, shredded
• 2 large carrots, scraped and shredded
• 1 yellow bell pepper, seeded and thinly sliced
• 2 cups sliced or shredded chicken breast meat (I grilled 2 boneless, skinless breasts)
• 1/2 c. roasted, skinned peanuts, crushed
• handful of cilantro leaves, chopped
• 1/3 c. creamy peanut butter
• 1 T. honey
• juice of 1 lime
• 1 T. soy sauce
• 2 cloves garlic, minced
• 2 t. ginger paste
• 1 t. hot sauce
• 1/4 c. hot water

Instructions

1. Cook pasta according to package directions, rinse in cold water, drain and place into a large bowl.
2. Add the cabbage, carrots, bell pepper, and chicken to the pasta.
3. Whisk together the peanut butter, honey, lime juice, soy sauce, garlic, ginger, hot sauce and water until smooth and creamy.
4. Pour dressing over the pasta, sprinkle with the peanuts and cilantro, toss to coat and serve.

Notes

Adapted from a recipe by Laura Fuentes

Nutrition Facts

Calories

425

Fat (grams)

13 g

Sat. Fat (grams)

3 g

Carbs (grams)

56 g

Fiber (grams)

5 g

Net carbs

51 g

Sugar (grams)

8 g

Protein (grams)

22 g

Sodium (milligrams)

248 mg

Cholesterol (grams)

26 mg

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