Thai Chicken Pasta Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 12 oz uncooked whole wheat spaghetti
  • 2 large carrots, julienned
  • ¾ cup creamy peanut butter
  • 3 Tbsp water
  • 3 Tbsp lime juice
  • 3 Tbsp molasses
  • 2 Tbsp reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • ¼ tsp crushed red pepper flakes
  • 8 cups napa cabbage, finely shredded
  • 2 cups rotisserie chicken, shredded
  • ⅔ cup fresh cilantro, chopped
  • ¼ cup dry roasted peanuts, chopped
Instructions
  1. Bring a large pot of water to a rolling boil over high heat. Cook pasta 9-10 minutes; add carrots during last 2 minutes; drain and set aside.
  2. Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil, and red pepper flakes until well-combined.
  3. Add cooked spaghetti to a large bowl, along with the cabbage and chicken, Drizzle with the dressing and toss to coat.
  4. Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Notes
Recipe slightly adapted from Taste of Home
Nutrition Information
Serving size: ~2 cups Calories: 406 Fat: 16.0 Carbohydrates: 50.3 Sugar: 11 Sodium: 281 Fiber: 7.0 Protein: 16.0 Cholesterol: 10
Recipe by Prevention RD at https://preventionrd.com/2017/07/thai-chicken-pasta-salad-weekly-menu/