Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.
You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow.
You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.
As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.
When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 111 (53%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 46.2mg||14 %|
|Sodium 143.6mg||5 %|
|Potassium 383.6mg||10 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.9g|
|Protein 17.8g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 211
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