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Protein Packed Thai Pasta Salad

Thai pasta salad with protein pasta, shredded chicken, and crunchy vegetables tossed in a creamy peanut-ginger dressing. Chill for 1 hour for a creamy coating that clings to every noodle, then finish with crushed peanuts and cilantro.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Thai Fusion
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 1 lb protein pasta Use edamame or chickpea protein pasta.
  • 2 cup cooked chicken breast Shredded.
  • 2 cup red cabbage Shredded.
  • 1 cup carrots Shredded.
  • 1 count red bell pepper Thinly sliced.
Creamy peanut-ginger dressing
  • 0.5 cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh ginger Grated.
  • 2 clove garlic Minced.
  • water Add to thin the dressing to desired consistency.
Toppings & serving
  • 0.25 cup peanuts Crushed.
  • 0.25 cup cilantro Chopped.
  • 1 count lime wedges

Equipment

  • 1 sheet pan

Method
 

Cook and cool the protein pasta
  1. Cook protein pasta according to package directions, until tender, then drain and rinse with cold water to stop cooking.
Make the peanut-ginger dressing
  1. Whisk peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic in a bowl until smooth, adding water a little at a time to reach your desired consistency.
Toss the salad
  1. Combine pasta, cooked chicken breast, red cabbage, carrots, and red bell pepper in a large bowl.
Coat and chill
  1. Pour peanut dressing over salad and toss until everything is coated evenly.
Finish and serve
  1. Refrigerate for at least 1 hour to let the flavors meld, then top with crushed peanuts and cilantro and serve with lime wedges.

Notes

For best meal-prep results, refrigerate in an airtight container for up to 4 days; the salad may loosen slightly, so toss again with a splash of water or rice vinegar before serving. Freezing isn’t recommended since cabbage and vegetables lose crunch. For a gluten-free swap, use tamari instead of soy sauce.