Shredded Thai Chicken Pasta Salad Recipes

THAI PASTA SALAD WITH PEANUT DRESSING

Steps:

• In a medium bowl, combine peanut butter, honey, lime juice, soy sauce, garlic, ginger, sriracha, and water. Whisk to combine and refrigerate until ready to serve.
• Cook the pasta according to package directions. Rinse and transfer into a large bowl.
• To the pasta, add the cabbage, carrots, bell pepper, grilled chicken, peanuts, and cilantro, making separate rows of each.
• Drizzle with peanut sauce and toss to combine.

THAI CHICKEN PASTA SALAD

Steps:

• In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

THAI PASTA SALAD

Steps:

• Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
• Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.
• Poach for 25 minutes.
• Allow chicken to cool in the cooking liquid.
• Remove chicken from the pan, reserving the cooking liquid.
• Cut into pieces.
• In a small saucepan, over medium heat, heat the vegetable oil.
• Add ginger, garlic and shallot; cook 4 - 5 minutes.
• Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
• Stir with a wooden spoon until the sauce is smooth.
• Add all remaining ingredients.
• Toss the pasta salad gently but thoroughly.
• Season with salt and pepper.
• If sauce is too thick, add more reserved cooking liquid.

SHREDDED THAI CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile in large bowl, stir together seasoning mix (from salad box), peanut butter, vinegar, soy sauce, oil, honey and Sriracha sauce with whisk or fork until blended.
• Drain pasta; rinse with cold water. Shake to drain well.
• Add drained pasta, chicken, broccoli and carrots to peanut butter mixture; toss to coat. Sprinkle with peanuts. Serve immediately, or cover and refrigerate until ready to serve.