Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cooked shredded chicken
- 1 cup bell peppers, thinly sliced (mixed colors)
- 1 cup cucumber, diced
- 1 cup grated carrots
- 1/2 cup green onions, chopped
- 1/4 cup creamy peanut butter
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
Instructions
- Cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
- While pasta cools, prepare the vegetables: slice bell peppers, dice cucumber, grate carrots, and chop green onions.
- Shred cooked chicken into bite-sized pieces.
- In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey or maple syrup, and sesame oil until smooth.
- In a large bowl, combine cooled pasta with shredded chicken and chopped vegetables. Pour dressing over the mixture and toss until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cold salad
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg