Thai Chicken Pasta Salad is cool, creamy, and perfect for summer BBQ’s!
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
1 (2 1/4) 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
1 red bell pepper, thinly sliced
6 green onions, thinly sliced
1/4 cup chopped roasted peanuts
Lime, cut into wedges
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.
Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, red bell pepper and green onions to peanut butter mixture; stir to coat.
Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine. Sprinkle with the chopped roasted peanuts and serve with lime wedges. Enjoy!