Thai Chicken Pasta Salad


  • 1 2¼ – 2½ pound deli-roasted chicken
  • 4 cups water
  • 2 3 ounce packages ramen noodles
  • ¾ cup reduced-fat creamy peanut butter
  • 3/4 cup light coconut milk
  • ¼ cup snipped fresh cilantro
  • ¼ cup lime juice
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 small seedless cucumber, peeled, halved lengthwise, and cut into ¼-inch slices
  • 6 green onions, thinly sliced
  1. Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.
  2. Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, and green onions to peanut butter mixture; stir to coat
  3. Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine.

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