Thai Chicken Broccoli Linguine Salad Recipes

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THAI CHICKEN LINGUINE



Thai Chicken Linguine image

When I'm feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow peas. The merrymaking begins when everybody digs in, even the kids. -Teri Rumble, Jensen Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked whole wheat linguine
1/3 cup reduced-sodium soy sauce
1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon Thai chili sauce
2 tablespoons peanut oil, divided
1 pound boneless skinless chicken breasts, cubed
1 cup fresh snow peas
1 medium sweet red pepper, julienned
4 garlic cloves, minced
2 large eggs, beaten
1/3 cup chopped unsalted peanuts

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

Nutrition Facts : Calories 377 calories, Fat 13g fat (2g saturated fat), Cholesterol 104mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

THAI CHICKEN BROCCOLI SALAD



Thai Chicken Broccoli Salad image

Make and share this Thai Chicken Broccoli Salad recipe from Food.com.

Provided by Debi9400

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 ounces linguine, uncooked
nonstick cooking spray
1/2 lb boneless skinless chicken breast, cut into 2 x 1/2 inch pieces
1 garlic clove, minced
2 cups broccoli florets
2 tablespoons cold water
2/3 cup red bell pepper, chopped
6 green onions, sliced diagonally into 1 inch pieces
1/2 cup peanut butter, creamy
2 tablespoons hot water
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1/2-1 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/4 cup unsalted peanuts, chopped

Steps:

  • Cook pasta according to package directions. Drain; set aside.
  • Spray large nonstick skillet with cooknig spray; heat over medium-high heat. Add chicken and minced,garlic clove; stir-fry 5 minutes or until chicken is no longer pink. remove chicken from skillet. Set aside.
  • Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crips-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
  • Blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

Nutrition Facts : Calories 465, Fat 25, SaturatedFat 4.8, Cholesterol 32.9, Sodium 704.3, Carbohydrate 35.7, Fiber 4.6, Sugar 5.3, Protein 29.1

THAI CHICKEN PASTA SALAD



Thai Chicken Pasta Salad image

I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

12 ounces uncooked whole wheat spaghetti
2 large carrots, julienned
3/4 cup reduced-fat creamy peanut butter
3 tablespoons water
3 tablespoons lime juice
3 tablespoons molasses
4-1/2 teaspoons reduced-sodium soy sauce
3 garlic cloves, minced
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes
8 cups finely shredded Chinese or napa cabbage
2 cups shredded cooked chicken breast
2/3 cup minced fresh cilantro
3 tablespoons unsalted dry roasted peanuts, chopped

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.

Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 298mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.

THAI CHICKEN SPAGHETTI



Thai Chicken Spaghetti image

I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result.

Provided by TaraKD

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 15

1 (8 ounce) package thin spaghetti, broken in half
2 tablespoons vegetable oil
1 ½ pounds chicken tenders, cut into bite-size pieces
4 stalks celery, sliced
2 red bell peppers, sliced
1 red onion, sliced
⅔ cup shredded carrots
1 cup chicken broth
½ cup soy sauce
1 tablespoon cornstarch
1 teaspoon garlic powder
½ teaspoon sesame oil
¾ cup unsalted peanuts
1 tablespoon minced garlic
1 teaspoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  • Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
  • Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
  • Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 52.8 g, Cholesterol 98.2 mg, Fat 26.7 g, Fiber 6.6 g, Protein 52.9 g, SaturatedFat 4.3 g, Sodium 2373.3 mg, Sugar 8.5 g

THAI CHICKEN AND NOODLE SALAD



Thai Chicken and Noodle Salad image

This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9

1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing for Thai Chicken and Noodle Salad
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Steps:

  • Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
  • In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
  • In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
  • Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Nutrition Facts : Calories 370 g, Fat 6 g, Fiber 2 g, Protein 38 g

CHICKEN BROCCOLI SALAD



Chicken Broccoli Salad image

This salad is perfect for hot summer months! The sweet and tangy taste is very addictive.

Provided by JeriM in Austin, Tx.

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 8

8 cups broccoli florets
3 cooked skinless, boneless chicken breast halves, cubed
1 cup chopped walnuts
6 green onions, chopped
1 cup mayonnaise
¼ cup apple cider vinegar
¼ cup white sugar
¼ cup crumbled cooked bacon

Steps:

  • Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  • Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  • Pour mayonnaise dressing over broccoli mixture; toss to coat.
  • Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 12.8 g, Cholesterol 27.6 mg, Fat 28.7 g, Fiber 2.8 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 266 mg, Sugar 7 g

THAI STYLE BROCCOLI SALAD



Thai Style Broccoli Salad image

This is a fast, easy side dish thats colorful and very tasty! You can always adjust the heat factor or even add sliced cooked steak or chicken for a whole meal dish.

Provided by Diana Adcock

Categories     Onions

Time 14m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup chunky peanut butter
2 tablespoons sugar
1 1/2 tablespoons hot water
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
2 tablespoons canola oil
3 cups fresh broccoli florets
1/2 cup juliened red bell pepper
1/2 cup thinly sliced onion, wedges
1 clove garlic, minced
1/4 cup chopped peanuts

Steps:

  • In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
  • Whisk until well blended and set aside.
  • Heat vegetable oil over medium high heat in a large skillet or wok.
  • Add the broccoli, bell pepper, onions, and garlic.
  • Stir fry for 4 minutes or until vegetables are JUST tender crisp.
  • Remove from heat and stir in the peanut butter mixture.
  • Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

SHREDDED THAI CHICKEN SALAD



Shredded Thai Chicken Salad image

Recreate a Thai restaurant favorite with easy, short-cut ingredients, including deli rotisserie chicken and packaged broccoli slaw.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 11

2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup julienne (matchstick-cut) carrots
1 cup broccoli slaw mix
1 large green onion, chopped
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons soy sauce
1/8 teaspoon red pepper sauce
Fresh cilantro, if desired

Steps:

  • In large bowl, toss salad ingredients.
  • In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

Nutrition Facts : Calories 310, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 710 mg, Sugar 11 g, TransFat 0 g

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