Skip to content

ADVERTISEMENT

Best Thai Chicken Salad Recipe


ADVERTISEMENT

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

Skip bringing the traditional pasta salad to the summer potluck. This pasta salad has a creamy peanut dressing and is full of fresh, crunchy veggies with no mayonnaise in sight. It’s just as simple to make and is as delicious hot as it is cold, which means you can easily make it ahead of time.


ADVERTISEMENT

If you love a peanut sauce, try our chicken satay next.

Have you tried this yet? Let us know what you think in the comments below.

Advertisement – Continue Reading Below

Yields:

8


servings

Preparation Time:

0

hours

twenty

mins

Total Time:

1

hour

30

mins

Chicken

3 tbsp.

low-sodium soy sauce

2 tbsp.

extra-virgin olive oil

1 tbsp.

grated fresh ginger

1 tbsp.

packed light brown sugar

2 tsp.

toasted sesame oil

1 1/2 lbs.

skinless, boneless chicken breasts (about 3)

Peanut Dressing

1/2 c.

smooth peanut butter

1 tbsp.

low-sodium soy sauce

1 tbsp.

rice wine vinegar

2 tsp.

grated fresh ginger

1 tsp.

toasted sesame oil

Salad

1/4


medium head of purple cabbage, sliced

1


red bell pepper, chopped

1


small cucumber, cut into half-moons

two


scallions, thinly sliced

1/4 c.

packed fresh coriander, chopped

1/4 c.

roasted unsalted peanuts

1 tsp.

toasted sesame seeds

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Chicken

In a medium bowl, combine garlic, lime juice, soy sauce, olive oil, ginger, brown sugar, and sesame oil. Add chicken and turn to coat. Let marinate at least 30 minutes at room temperature or up to 2 hours, covered, in refrigerator.

dressing

In another medium bowl, combine peanut butter, garlic, lime juice, soy sauce, vinegar, ginger, sriracha, sesame oil, and sesame seeds. Add warm water and stir until smooth and incorporated.

Salad

  1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
  2. Meanwhile, in a large skillet over medium heat, cook chicken, turning occasionally, until golden and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Let cool 5 minutes, then cut into bite-size pieces.
  3. Return pasta to pot or a large bowl. Add peanut dressing while pasta is still warm. Add 2 tablespoons reserved pasta water and stir to coat, adding more as needed to loosen dressing and coat noodles. Add chicken, cabbage, bell pepper, carrot, cucumber, scallions, and cilantro and toss to combine.
  4. Serve warm or chilled. Top with peanuts and sesame seeds when ready to serve.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

thai chicken peanut pasta salad

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below

.

SHARE THIS POST

ADVERTISEMENT

Leave a Reply

Your email address will not be published.


ADVERTISEMENT

ADVERTISEMENT