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Thai Chicken Fettuccine Salad

Prep Time20 mins
Cook Time10 mins
Servings: 10 -12


  • 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


  • 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.