Thai Peanut Chicken Pasta Salad
A creamy Thai peanut dressing brings together tender chicken, pasta, and crisp vegetables in a salad that's full of fresh flavor. Make it ahead for lunches, pack it for picnics, or bring it to your next potluck because it always disappears quickly!
Servings: 6 servings
Ingredients
- For the Dressing:
- 1/2 cup peanut butter I prefer crunchy, but smooth is fine
- 1/4 cup soy sauce I love the GF brand Tamari
- 2 tbsp honey
- 1/3 cup apple cider vinegar
- 1/4 cup sesame oil
- 1 tbsp salad oil canola or olive oil
- 2 tbsp chopped fresh ginger
- 1 large clove minced garlic
- 2 tbsp water*
- For the Salad:
- 2 Chicken Breast
- 2 tbsp coconut oil or sesame oil
- 16 oz Penne Pasta
- 8 oz shelled edamame
- 8 oz matchstick carrots
- 1 bell pepper chopped (red, yellow, or orange)
- Salt to taste
- Sesame seeds for garnish optional
- Chopped green onion for garnish optional
Instructions
- Begin by heating up a large skillet to medium high heat. Add coconut oil or sesame oil, then chicken. Lower the heat a bit, and cook chicken for about 5 minutes per side or until it is no longer pink inside. Set aside. Once cooled off a bit, chop into small strips or chunks.
- Cook pasta according to package directions. Meanwhile, make the peanut dressing. Add all the dressing ingredients to a food processor. Pulse until smooth.
- Combine pasta, chicken, edamame, carrots, bell pepper, and dressing. Toss to combine.
- Serve immediately. Garnish with sesame seeds and green pepper.