Thai Chicken Fettuccine Salad
Looking for a crowd-pleasing salad? You’ll love this Thai Chicken Fettuccine Recipe, a large salad made with chicken, pasta, and Thai sauce.
This classic Thai Chicken Fettuccine Recipe (it’s been around for a long time) is a twist on chicken fettuccine alfredo, but is instead a cold salad made with a Thai peanut sauce. And this is a repost from 4 years ago; I thought you’d enjoy a littlle bit of “summer” on the beautifully set table (below).
Thai Chicken Fettuccine Salad
I adapted it from Tastefully Oregon, a cookbook I’ve had in my kitchen for years. YUM!
You may have tried my Easy Pad Thai recipe, which is also delightful or this Trader Joe’s Macaroni Salad Recipe or Layered Bacon Pea Salad Recipe (my personal favorite).
Chicken Fettuccine
I did a test with this recipe (don’t you just love cold chicken fettucini?) and made it 2 days in advance, and it was still great (the flavors were there), but it was on the dryer side. I highly recommend making and serving it within 6-8 hours.
Which means you can make it in the morning, and serve it at night.
Ingredients for Chicken Fetttuccine Salad
- Uncooked fettuccine, we use DeLallo brand
- Picante sauce, or salsa
- Peanut butter
- Honey
- Orange juice
- Soy sauce, or coconut aminos
- Ground ginger
- Shredded chicken
- Sweet red pepper
- Fresh cilantro
- Romaine lettuce leaves
Oh, and we served it at this little dinner party. (That’s Alder the Whoodle.)
How to make Thai Chicken Fettuccine Salad
Line a large platter with romaine leaves. Arrange fettuccine over the leaves, with chicken mixture on top. Sprinkle with cilantro, peanuts, and red pepper.
Cool to room temp before serving, or serve chilled. Feeds a large group!
Or, don’t want to worry about the pretty display? Mix it all together in a giant bowl and serve! Just as good.
Hydrangea flowers
This past weekend I met a new friend in my town. We’ve communicated over Instagram for 2 years, and we finally met. I loved it when she and her husband brought us a giant bouquet of Portland hydrangeas. Hydrangeas are my favorite summer bloom!
We don’t have a lot of color where we live, when it comes to flower gardens, so these vibrant colors really made my day. A big bouquet, cut and arranged on a table, is pure bliss! Here’s the funny thing about hydrangeas. I’ve purchased them at the store, and as soon as I bring them home, they wilt. What’s with that?
How to care for hydrangea blooms
Here are a couple tips that will guarantee no wilting:
- Cut the hydrangea stems diagonally and place in tepid water.
- After cutting the hydrangeas, strip off the leaves on each stem. You can leave 1 or 2 leaves, but anything below the water line should be removed.
- Hydrangeas should only be kept in tepid water.
- Hydrangeas love a cooler environment, so keep away from direct sunlight.
Obviously, after I took these pictures, I brought the blooms back inside until our party that night.
Honestly, I don’t do all the tips and tricks with boiling water, etc. to keep the blooms lasting longer, and they are still stunning in my house today!
Get the Recipe:
Thai Chicken Fettuccine Salad
Ingredients
- 16 ounces uncooked fettuccine, we use DeLallo brand
- 2 cups picante sauce, or salsa
- 1/2 cup peanut butter
- 4 Tbsp. honey
- 1/2 cup orange juice
- 2 tsp. soy sauce, or coconut aminos
- 1 tsp. ground ginger
- 3-4 cups cooked shredded chicken breasts
- 1 medium sweet red pepper, thinly sliced
- 1/2 cup minced fresh cilantro
- 1/2 cup peanuts
- Romaine lettuce leaves
- Mini peppers, garnish, optional
Instructions
- Cook the fettuccine (around 10 minutes) according to package directions (al dente); rinse and set aside.
- Combine the picante, peanut butter, honey, orange juice, soy sauce, and ginger in a small sauce pan. Cook and stir over low heat until blended and smooth. Reserve 1/2 cup.
- Pour the remaining sauce into the hot fettuccine.
- Add the chicken to the remaining 1/2 cup of sauce and gently mix together.
- Line a large platter with romaine leaves. Arrange fettuccine over the leaves, with chicken mixture on top. Sprinkle with cilantro, peanuts, and red pepper.
- Cool to room temp before serving, or serve chilled. Serves 10-12.
- Optional: Mix all together and serve in a giant bowl.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hi, Sandy, I love your recipes as I am also a very reluctant entertainer. The Thai chicken salad calls for picante – is it a sauce? I live in the interior of British Columbia and I’m not sure the stores have this product. Can it be substituted for something else? Thank you!
Picante sauce is like a thicker salsa :) And a bit spicier. You can use whatever kind you like! ENJOY!