Thai Chicken Pasta Salad
This Thai chicken pasta salad tosses bowtie pasta, rotisserie chicken, and crisp veggies in a creamy peanut dressing with the perfect sweet-tangy-spicy balance. It's a quick summer meal or a standout potluck side, ready in 25 minutes.
Servings: 6 servings
Ingredients
- 12 ounces bowtie pasta
- 2 heaping cups shredded cooked chicken
- 1 cup English cucumber thinly sliced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red bell pepper thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
Peanut Dressing
- 1/2 cup creamy peanut butter
- 2 tablespoons low sodium soy sauce
- 1/4 cup lime juice
- 2 tablespoons honey
- 2 to 4 teaspoons chili garlic sauce to taste
- 1 teaspoon grated fresh ginger or refrigerated paste in the tube
- 4 teaspoons sesame oil
- 2 to 4 tablespoons hot water as needed
For serving
- Chopped salted peanuts and lime wedges
Instructions
- Cook the pasta in generously salted water according to package directions until al dente. Drain, rinse under cold water, and let drain well.
- In a large bowl, combine the cooled pasta, chicken, cucumber, carrots, cabbage, bell pepper, cilantro, and green onions.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, 2 teaspoons chili garlic sauce, ginger, and sesame oil. Add hot water a tablespoon at a time until the dressing is smooth and pourable. (Shaking everything in a jar works too.) Taste and adjust with more lime juice, chili garlic sauce, a pinch of salt, or soy sauce as needed.
- Pour the dressing over the pasta salad and toss until evenly coated. Chill until ready to serve, or serve immediately. Garnish with chopped peanuts and lime wedges.
Notes
- Make-ahead: If preparing more than a few hours in advance, toss the pasta, chicken, and veggies with about half the dressing. Just before serving, toss in the rest. This keeps the salad glossy and fresh-tasting.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Dressing thickens as it sits: Loosen with a splash of hot water if needed before serving. - Chili garlic sauce: Found in the Asian section of most grocery stores. Lee Kum Kee is a reliable brand.
- Heat substitutes: Sriracha works in place of chili garlic sauce. Start with 1 teaspoon and build from there. Thai red chili paste also works, but the heat varies widely by brand, so start small.
- Pasta alternatives: Any short pasta works (rotini, penne, shells). Pad Thai-style rice noodles, soba, or ramen are great for a more traditional Thai feel.
- Extra heat: Add 1 minced Thai red chili for serious spice.
- Veggie additions: Snow peas, broccoli florets, thinly sliced radish, leafy kale, or fresh mint all work as additions or substitutions.
Nutrition
Calories: 492kcal | Carbohydrates: 60g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 426mg | Potassium: 577mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4479IU | Vitamin C: 40mg | Calcium: 53mg | Iron: 2mg
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