Best Thai Chicken Salad Recipe

thai chicken peanut pasta salad

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

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Yields:

8


services

Prep Time:

0

hours

20

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 lb.

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

2


scallions, thinly sliced

1/4 c.

packed fresh cilantro, chopped

1/4 c.

roasted unsalted peanuts

1 tsp.

toasted sesame seeds

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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.

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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

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