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Thai Chicken Broccoli Salad

Thai Chicken Broccoli Salad

Thai Chicken Broccoli Salad


Makes 4 servings


4 ounces uncooked linguine
Nonstick cooking spray
1/2 pound boneless skinless chicken breasts, cut into 2X1/2-inch pieces
2 cups broccoli florets
2 tablespoons cold water
2/3 cup chopped red bell pepper
6 green onions, sliced diagonally into 1-inch pieces
1/4 cup reduced-fat creamy peanut butter
2 tablespoons hot water
2 tablespoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
1/2 teaspoon red pepper flakes
1/8 teaspoon garlic powder
1/4 cup unsalted peanuts, chopped


  1. Cook pasta according to package directions, omitting salt. Drain; set aside.
  2. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 5 minutes or until chicken is no longer pink. Remove chicken from skillet.
  3. Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
  4. Combine peanut butter, hot water, soy sauce, oil, red pepper and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

Nutritional Information

Serving Size: about 1 cup salad
Sodium 314 mg
Protein 20 g
Fiber 4 g
Carbohydrate 29 g
Cholesterol 29 mg
Saturated Fat 2 g
Total Fat 9 g
Calories from Fat 29 %
Calories 275

Dietary Exchange

Fat 1/2
Meat 2
Vegetable 1
Starch 1-1/2

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