This is a print preview of "Thai Chicken Fettuccine Salad" recipe.

Thai Chicken Fettuccine Salad Recipe
by CookEatShare Cookbook

Thai Chicken Fettuccine Salad
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  Servings: 6

Ingredients

  • 3 boneless skinless chicken breasts (about 1 lb.)
  • 6 ounces uncooked fettuccine
  • 1 c. salsa
  • 1/4 c. chunky peanut butter
  • 2 Tbsp. honey
  • 2 Tbsp. orange juice
  • 1 tsp. soy sauce
  • 1/2 tsp. grnd ginger
  • 2 Tbsp. vegetable oil
  • lettuce or possibly savoy cabbage leaves (optional)
  • 1/4 c. coarsely minced fresh cilantro
  • 1/4 c. peanut halves
  • 1/4 c. thin red pepper strips, cut into halves
  • additional salsa (optional)

Directions

  1. Cut chicken into 1-inch pcs; set aside.
  2. Cook pasta according to package directions; drain.
  3. While pasta is cooking, combine 1 c. salsa, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat till blended and smooth. Reserve 1/4 c. salsa mix.
  4. Place pasta in large bowl. Pour remaining salsa mix over pasta; toss gently to coat.
  5. Heat oil in large skillet over medium-high heat till warm. Cook and stir chicken in warm oil about 5 min till chicken is browned on the outside and no longer pink in center.
  6. Add in reserved salsa mix; mix well.
  7. Arrange pasta on lettuce-lined platter, if you like. Place chicken mix on pasta. Top with cilantro, peanut halves and pepper strips.
  8. Chill till mix is cooled to room temperature. Serve with additional salsa. Garnish, if you like.