Thai Peanut Chicken Pasta Salad Recipe
Thai Peanut Chicken Pasta Salad combines tender chicken, perfectly cooked pasta, and a creamy Thai-inspired peanut dressing. This dish balances creamy, savory, and bright elements to create a satisfying meal any time of year.
Equipment
- Large pot To cook pasta
- Grill or pot To cook chicken
- Mixing bowl To whisk dressing and toss salad
Ingredients
- Boneless chicken breasts or thighs grilled or poached, sliced into bite-sized pieces
- 8 ounces Rotini or Fusilli pasta cooked al dente and rinsed
- ½ cup Creamy peanut butter for smooth, nutty dressing
- 2 tablespoons Fresh lime juice to add bright acidity
- 2 tablespoons Soy sauce or tamari for savory depth and sweetness balance
- ½ cup Carrots thinly sliced
- ½ cup Bell peppers thinly sliced
- ½ cup Cucumbers thinly sliced
- 1 teaspoon Chili flakes or sriracha adjust heat to taste
- 1 tablespoon Honey for sweetness in dressing
- 1 clove Garlic minced
- 1 teaspoon Ginger fresh grated or minced
- ¼ cup Warm water to thin dressing if necessary
- Fresh cilantro for garnish
- ¼ cup Toasted crushed peanuts for garnish and crunch
- 2 tablespoons Scallions thinly sliced
Instructions
- Cook the pasta in boiling salted water until al dente, drain, and rinse under cold water to stop cooking.
- Grill or poach the chicken until cooked through, then slice into bite-sized pieces.
- Whisk together peanut butter, soy sauce, fresh lime juice, honey, minced garlic, grated ginger, chili flakes, and warm water until smooth to make the dressing.
- Thinly slice carrots, bell peppers, cucumbers, and scallions just before assembling the salad.
- Toss the cooled pasta, cooked chicken pieces, and chopped vegetables with the peanut dressing. Adjust seasoning as needed.
- Garnish the salad with toasted crushed peanuts and fresh cilantro. Chill the salad for at least 30 minutes before serving.
Notes
- Cook pasta al dente and rinse to prevent mushiness.
- Store salad chilled and dress just before serving to keep vegetables crisp.
- Tofu or tempeh can substitute chicken for a vegetarian option.
- Use gluten-free pasta and tamari for gluten-free versions.
- Adjust chili flakes or sriracha to control spice level.
- Leftovers keep well refrigerated for up to 3 days; keep dressing and garnish separate if possible.
- Freeze cooked chicken separately for longer storage.
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