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Thai Chicken Noodle Salad

Makes: 6 servings
Prep 15 mins Stand 5 mins
Thai Chicken Pasta Salad
  • 1 2 1/4 - 2 1/2 pound  deli-roasted chicken
  • 4  cups  water
  • 2 3  ounce packages  ramen noodles
  • 3/4  cup  reduced-fat creamy peanut butter
  • 3/4  cup  light coconut milk
  • 1/4  cup  snipped fresh cilantro
  • 1/4  cup  lime juice
  • 1  tablespoon  sugar
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  cayenne pepper
  • 1  small seedless cucumber, peeled, halved lengthwise, and cut into 1/4-inch slices
  • 6  green onions, thinly sliced

1. Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.

2. Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, and green onions to peanut butter mixture; stir to coat

3. Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine.

Nutrition Facts (Thai Chicken Pasta Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 476,
  • Fat, total (g) 25,
  • chol. (mg) 67,
  • sat. fat (g) 6,
  • carb. (g) 30,
  • fiber (g) 3,
  • pro. (g) 35,
  • sodium (mg) 817,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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