Coconut Chicken Broccoli Pasta Salad
Coconut milk, thai chile paste, and lots of herbs make this seemingly standard chicken and broccoli pasta salad into something new refreshing and delicious.
Servings: 5 servings
Ingredients
- 1 pound linguini
- 1 can coconut milk
- 2 tablespoons soy sauce
- 3 tablespoons sambol garlic chile paste
- 1 tablespoon sesame oil
- 5 limes plus more
- 1/2 head purple cabbage thinly sliced
- 1 small head broccoli chopped small
- 1 large chicken breast cooked with salt and pepper and diced
- 1/4 cup chopped basil
- 1/2 cup chopped cilantro
- 1 bunch chopped scallion
- 1/2 cup chopped peanuts
Instructions
- The night before, cook the pasta and strain. Immediately mix in a bowl with the coconut milk, soy sauce, sambol, sesame oil, and the juice from the limes.
- Add the cabbage and broccoli and stir to combine.
- Add in the chicken and stir. Cover and put in the fridge overnight.
- Add the herbs and peanuts. You will notice the coconut milk has thickened. Add a splash of oil and the juice of a lime to loosen it up as needed.
- Pack and chill until serving.