Yields: 6 Servings

Thai Chicken Noodle Salad


  • 1/2 cup REGINA White Wine Vinegar
  • 1/2 cup peanut butter, chunky or creamy
  • 3/4 cups chicken broth
  • 3 tbls. low sodium soy sauce
  • 1/2 tablespoon light brown sugar, firmly packed
  • 1 tablespoon cilantro, chopped
  • 1/2-3/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 8 ozs. linguini pasta, cooked
  • 2 cups cooked chicken, shredded
  • 1/2 cup red peppers, chopped and cooked
  • 1/2 cup carrot, julienne, cooked
  • 1/2 cup green onions, julienne cut
  • green onion brushes, for garnish
  • chopped peanuts, as garnish


In medium bowl, whisk vinegar, peanut butter, chicken broth, soy sauce, sugar, cilantro, pepper flakes, ginger and garlic until smooth; set aside.

In large bowl, combine linguine, chicken, peppers, carrot and green onions. Add peanut dressing, tossing to coat well. Chill at least 1 hour to blend flavors. To serve, garnish with green onion brushes and chopped peanuts.
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