Thai Chicken Pasta Salad

Thai Chicken-Noodle Salad
Photo: Blaine Moats
Prep Time:
15 mins
Stand Time:
5 mins
Total Time:
20 mins


  • 1 2.25-2.5 pound deli-roasted chicken

  • 4 cup water

  • 2 3 ounce packages ramen noodles

  • ¾ cup reduced-fat creamy peanut butter

  • ¾ cup light coconut milk

  • ¼ cup snipped fresh cilantro

  • ¼ cup lime juice

  • 1 tablespoon sugar

  • ¾ teaspoon salt

  • ¼ 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 (per serving)

476 Calories
25g Fat
30g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 476
% Daily Value *
Total Fat 25g 32%
Saturated Fat 6g 30%
Cholesterol 67mg 22%
Sodium 817mg 36%
Total Carbohydrate 30g 11%
Protein 35g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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