Thai Chicken Pasta Salad – A Flavorful, Nutty, and Crunchy Delight

This Thai Chicken Pasta Salad brings a refreshing twist to your typical pasta salad. Packed with shredded chicken, crunchy vegetables, and a creamy, spicy Thai-inspired dressing, it’s a perfect balance of flavors and textures. The nutty richness of SunButter sunflower seed butter (a peanut butter alternative) combined with coconut milk, rice wine vinegar, and sriracha creates an irresistible dressing that coats the salad with bold Thai flavors. It’s a quick, healthy dish that’s ideal for a summer meal, a picnic, or a light lunch. You can easily make it gluten-free by using brown rice or quinoa pasta. It’s best enjoyed fresh but also makes for a great meal prep option for the week.

Ingredients:

• 8 oz gluten-free pasta (brown rice or quinoa/brown rice blend), cooked, rinsed, and drained
  
  

• 2 cups shredded chicken
  
  

• 2 cups red cabbage, shredded
  
  

• 2 cups carrots, shredded
  
  

• 2 cups cucumbers, chopped
  
  

• ¼ cup green onions, chopped
  
  

• ¼ cup cilantro, chopped
  
  

• ¼ cup basil, chopped
  
  

For the Thai "Peanut Sauce" Dressing:

• ½ cup SunButter No Sugar Added
  
  

• ½ cup coconut milk (full fat)
  
  

• ½ cup rice wine vinegar (unsweetened)
  
  

• 6 tbsp coconut aminos (or substitute with 3 tbsp tamari or soy sauce + 3 tbsp water)
  
  

• 2 tbsp sesame oil
  
  

• 2-3 tbsp sriracha (adjust to taste)
  
  

• 1 tbsp honey or maple syrup
  
  

• ½ tsp sea salt
  
  

Directions:

1. In a large salad bowl, combine the cooked pasta, shredded chicken, cabbage, carrots, cucumbers, green onions, cilantro, and basil.
   
   

2. In a blender, combine all the dressing ingredients and blend until smooth and creamy.
   
   

3. Pour the dressing over the salad, starting with half the amount and tossing to coat. Add more dressing to taste, or serve extra on the side.
   
   

4. Garnish with additional fresh herbs or toasted sunflower seeds, cashews, or almonds if desired.
   
   

5. Serve immediately or refrigerate for up to a day. Note: Gluten-free pasta should not be prepped ahead as it dries out quickly.
   
   

Nutritional Value (per serving):

• Calories: 476 kcal
  
  

• Carbohydrates: 48g
  
  

• Protein: 21g
  
  

• Fat: 23g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 35mg
  
  

• Sodium: 746mg
  
  

• Potassium: 459mg
  
  

• Fiber: 3g
  
  

• Sugar: 7g
  
  

• Vitamin A: 7668 IU
  
  

• Vitamin C: 26mg
  
  

• Calcium: 76mg
  
  

• Iron: 3mg