SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Thai Chicken Noodle Salad

Makes: 6 servings
Prep 15 mins Stand 5 mins
Thai Chicken Pasta Salad
Ingredients
  • 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
Directions

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe