Thai Peanut Chicken Pasta Salad
Try this Thai Peanut Chicken Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains honey
- salt to taste
- 2 tbsp honey
- 1/4 cup sesame oil
- for the salad:
- for the dressing:
- 2 chicken breast
- sesame seeds for garnish (optional)
- 2 tbsp chopped fresh ginger
- chopped green onion for garnish (optional)
- 1/2 cup peanut butter (i prefer crunchy but smooth is fine)
- 1/4 cup soy sauce (i love the gf brand tamari)
- 1/3 upapple cider vinegar
- 1 tbsp salad oil (canola or olive oil)
- 1 large clove minced garlic
- 2 tbsp water*
- 2 tbsp coconut oil or sesame oil
- 16 oz penne pasta
- 8 oz shelled edamame
- 8 oz matchstick carrots
- 1 bell pepper chopped (red yellow, or orange)
- Carbohydrate 44.2849339815945 g
- Cholesterol 73.7470716346667 mg
- Fat 13.4212707760011 g
- Fiber 0.00706250010826814 g
- Protein 14.6073099169645 g
- Saturated Fat 2.29736383238788 g
- Serving Size 1 1 serving (199g)
- Sodium 619.634419349227 mg
- Sugar 44.2778714814862 g
- Trans Fat 1.20469434868218 g
- Calories 358 calories
Begin by heating up a large skillet to medium high heat. Add coconut oil or sesame oil, then chicken. Lower the heat a bit, and cook chicken for about 5 minutes per side or until it is no longer pink inside. Set aside. Once cooled off a bit, chop into small strips or chunks.Cook pasta according to package directions. Meanwhile, make the peanut dressing. Add all the dressing ingredients to a food processor. Pulse until smooth.Combine pasta, chicken, edamame, carrots, bell pepper, and dressing. Toss to combine.Serve immediately. Garnish with sesame seeds and green pepper.
