Thai Peanut Pasta Salad





  1. Slice chicken into julienne strips.
  2. Break pasta into thirds.
  3. Cook pasta in boiling salted water (2 quarts water, 1 teaspoon salt) until just tender (about 5 minutes); drain. Rinse with cold water; drain.
  4. In large bowl, combine chicken, pasta, carrots, green onions and peanuts. Combine remaining ingredients until thoroughly mixed. Toss into chicken mixture. Refrigerate, covered.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.