Thai chicken pasta salad
655 kcal per person
46g Protein
79g Carbs
18g Fat
16g Fiber
Ingredients
- 3 ounces chicken breast (84 g)
- 1 cube vegetable bouillon
- 3 ounces penne, whole wheat (84 g)
- 2 ounces edamame (56 g)
- 1 carrot
- 1 bell pepper
- ¼ cucumber
- ¼ red onion
- 1 clove garlic (5 g)
- 1 tablespoon peanut butter (20 g)
- 1 teaspoon vinegar (5 ml)
- ½ tablespoon soy sauce (8 ml)
- 1 teaspoon honey (7 g)
- ½ teaspoon Sriracha sauce (3 ml)
- 1 squeeze lime juice (5 ml)
Preparing this recipe
- Cook the chicken breast in a large pan of water with the bouillon cube for about 15 minutes, or until cooked through. Remove the chicken from the pan, let it cool slightly, and shred with two forks.
- Cook the penne according to the package directions until al dente. Rinse under cold water and drain well.
- Rinse the edamame in a colander under cold water and let drain. Use a vegetable peeler to make carrot ribbons. Thinly slice the bell pepper, cut the cucumber into diagonal slices, and thinly slice the onion.
- In a large bowl, combine the vegetables, shredded chicken, and pasta.
- Mince the garlic and whisk together with the peanut butter, hot water, vinegar, soy sauce, honey, and Sriracha in a small bowl until smooth. Pour the dressing over the salad, drizzle with lime juice, and season with salt and pepper. Toss well to combine.
- Serve the pasta salad in a deep bowl.
Tip van FitChef
1. Garnish the pasta salad with fresh cilantro and a lime wedge.
2. Also delicious with a sliced scallion.
