Tested till perfect Thai-Style Pasta, Chicken and Apple Salad

Thai-Style Pasta, Chicken and Apple Salad

This salad makes a refreshing change from your daily bread. For a fabulous vegetarian dinner, simply omit the chicken.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 cups 2cupspenne pasta, (6 oz/175 g)
  • 2 cups 2cupscubed cooked chickenchickens, (3/4 lb/375 g)
  • 1 1sweet red peppersweet red peppers
  • 2 stalk 2stalkcelery
  • 4 4green oniongreen onions
  • 2 2appleapples
  • 1 cup 1cupbean sprouts
  • 1/4 cup 1/4cupcoriander leafcoriander leaves
  • 2 tsp 2tspchopped peanutpeanuts


  • 1/4 cup 1/4cuplime juice
  • 3 tbsp 3tbsplight soy sauce
  • 3 tbsp 3tbspwater
  • 3 tbsp 3tbspsesame oil
  • 3 tbsp 3tbsppeanut butter
  • 1 tbsp 1tbspgranulated sugar
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tsphot pepper sauce
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Dressing: In small bowl, whisk together lime juice, soy sauce, water, oil, peanut butter, sugar, garlic and hot pepper sauce. Set aside.

In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and transfer to large bowl. Add chicken and half of the dressing; toss to combine. Let stand fo 15 minutes.

Meanwhile, cut red pepper in half crosswise; seed and thinly slice lengthwise. Thinly slice celery and green onions. Core and thinly slice apples. Add to pasta mixture along with bean sprouts and remaining dressing; toss to coat. Serve sprinkled with coriander and peanuts.

Additional information :

Tip: Use sweet-tart apples that hold shape well (especially Cortland).

Nutritional Information Per serving: about

cal 595 pro 36g total fat 26g carb 56g
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