Best Thai chicken salad recipe

PHOTO: RACHEL VANI; FOOD STYLE: SPENCER RICHARDS

Avoid bringing the traditional pasta salad to the summer potluck. This pasta salad has a creamy peanut dressing and is full of fresh, crispy vegetables with no mayonnaise in sight. It’s so simple to make and it’s just as delicious hot as it is cold, which means you can easily prepare it ahead of time.

If you like a peanut sauce, try our chicken satay next.

Have you tried this? Let us know what you think in the comments below.

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Income:

8


portions

Setup time:

0

hours

20

minutes

Total time:

1

hour

30

minutes

Chicken

3 tbsp.

low sodium soy sauce

2 tbsp.

extra virgin olive oil

1 Tablespoon.

grated fresh ginger

1 Tablespoon.

packaged light brown sugar

2 teaspoons.

toasted sesame oil

1 1/2 lbs.

skinless and boneless chicken breasts (about 3)

peanut sauce

1/2 c.

smooth peanut butter

1 Tablespoon.

low sodium soy sauce

1 Tablespoon.

rice vinegar

2 teaspoons.

grated fresh ginger

1 tsp.

toasted sesame oil

Salad

1/4


medium head of red cabbage, sliced

1


red pepper, chopped

1


small cucumber, cut into half moons

two


chives, thinly sliced

1/4 c.

fresh cilantro, packed, chopped

1/4 c.

unsalted roasted peanuts

1 tsp.

toasted sesame seeds

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Chicken

In a medium bowl, combine the garlic, lemon juice, soy sauce, olive oil, ginger, brown sugar and sesame oil. Add the chicken and turn to coat. Let marinate for at least 30 minutes at room temperature or up to 2 hours, covered, in the refrigerator.

Wear

In another medium bowl, combine peanut butter, garlic, lemon juice, soy sauce, vinegar, ginger, sriracha, sesame oil, and sesame seeds. Add the warm water and stir until smooth and incorporated.

Salad

  1. In a large pot of boiling salted water, cook the pasta, stirring occasionally, until al dente, according to package directions. Reserve 1/4 cup of pasta water and drain.
  2. Meanwhile, in a large skillet over medium heat, cook the chicken, turning occasionally, until browned and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side. Let cool for 5 minutes and cut into small pieces.
  3. Return the dough to the pan or large bowl. Add the peanut sauce while the noodles are still hot. Add 2 tablespoons of the reserved pasta water and stir to coat, adding more as needed to loosen the sauce and coat the pasta. Add the chicken, cabbage, peppers, carrots, cucumbers, scallions and cilantro and mix.
  4. Serve hot or iced. Top with peanuts and sesame seeds when ready to serve.

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Thai Noodle Salad with Chicken and Peanuts

PHOTO: RACHEL VANI; FOOD STYLE: SPENCER RICHARDS

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