Satay Chicken Pasta Salad
Elevate your weeknight dinner routine with this vibrant Satay Chicken Pasta Salad, a fusion of bold Asian-inspired flavors and hearty comfort food. Tender grilled chicken, perfectly al dente pasta, and a medley of crunchy fresh vegetables—cucumber, carrot, and red bell pepper—come together in harmony. The star of the show is the creamy satay dressing, made with peanut butter, soy sauce, lime juice, and honey, delivering an irresistible balance of savory, tangy, and slightly sweet notes. Finished with a sprinkle of fresh cilantro and optional chopped peanuts for extra texture, this pasta salad is as visually stunning as it is delicious. Quick to prepare and perfect for meal prep, this dish can be served freshly made or chilled for an even deeper infusion of flavors. Ideal for potlucks, picnics, or a refreshing dinner idea, this Satay Chicken Pasta Salad will quickly become a crowd favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 300 grams dry pasta (penne or fusilli recommended)
- 4 tablespoons peanut butter (creamy)
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 medium cucumber, diced
- 1 large carrot, shredded
- 1 large red bell pepper, thinly sliced
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons unsalted peanuts, chopped (optional, for garnish)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts with olive oil, salt, and black pepper, then grill or pan-fry them over medium heat until cooked through (about 5-7 minutes per side). Once done, let them rest for 5 minutes before slicing into strips.
While the chicken cooks, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta and rinse it under cold water to cool down. Set aside.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic to create the satay dressing. Add 2-3 tablespoons of water to adjust the consistency if the dressing is too thick.
In a large mixing bowl, combine the cooked pasta, diced cucumber, shredded carrot, and sliced red bell pepper.
Pour half of the satay dressing over the pasta and vegetables. Toss well to coat evenly.
Add the sliced grilled chicken on top of the pasta salad, then drizzle the remaining salad dressing over the chicken.
Garnish with chopped fresh cilantro and chopped peanuts, if desired.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 50.7 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3049 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
