Thai Chicken Fettuccine Salad Recipe

Name: Thai Chicken Fettuccine Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
1.
2
Cut chicken into 1-inch pcs; set aside.
3
2.
4
Cook pasta according to package directions; drain.
5
3.
6
While pasta is cooking, combine 1 c. salsa, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan.
7
Cook and stir over low heat till blended and smooth.
8
Reserve 1/4 c. salsa mix.
9
4.
10
Place pasta in large bowl.
11
Pour remaining salsa mix over pasta; toss gently to coat.
12
5.
13
Heat oil in large skillet over medium-high heat till warm.
14
Cook and stir chicken in warm oil about 5 min till chicken is browned on the outside and no longer pink in center.
15
6.
16
Add in reserved salsa mix; mix well.
17
7.
18
Arrange pasta on lettuce-lined platter, if you like.
19
Place chicken mix on pasta.
20
Top with cilantro, peanut halves and pepper strips.
21
8.
22
Chill till mix is cooled to room temperature.
23
Serve with additional salsa.
24
Garnish, if you like.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 boneless skinless chicken breasts (about 1 lb.), 6 ounces uncooked fettuccine, 1 c. salsa, 1/4 c. chunky peanut butter, and more.

Yes, Thai Chicken Fettuccine Salad Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!