This is the type of chicken salad you can pack in a giant Tupperware and bring to a picnic. The trick to making a pasta salad that travels well is choosing veggies that don’t wilt, a neutral smelling protein and a thick and creamy sauce. This makes for the perfect picnic salad.
I used the Corn and Quinoa Penne which were the sturdiest of all the different pasta we tested, which makes for the perfect pasta salad.
If you don’t have chicken breasts you can use up any cooked chicken pieces you have.
Corn and Quinoa Chicken Pasta with Peanut Sauce
- 1 packet Sam Mills Corn and Quinoa Pasta
- 4 chicken breasts cooked and cut up into pieces
- 1 cucumber
- 3 carrots peeled
- 1 red pepper chopped
- 1 yellow pepper chopped
- 250g baby tomatoes halved
- 1/4 C fresh parsley
- 1/4 C peanuts roughly chopped
- 1/4 C smooth peanut butter
- 1 garlic clove minced
- 2 tbsp soy sauce
- 3 tbsp lime juice
- 1 tsp maple syrup
- 2 tsp sesame oil
- 1/4 tsp red chilli flakes
- 1-2 tbsp water to thin out
- Salt to taste
- Make the peanut sauce by combining all the ingredients into a small blender and blending until smooth. Set aside.
- Cook the pasta according to the package instructions, drain and let cool.
- While the pasta is cooking, prepare the vegetables.
- Cut the cucumber in half, lengthways. Scoop out the seeds and slice into thin half circles.
- Using a peeler, peel the carrots to create carrot ribbons.
- Combine all the salad ingredients together with the pasta in a large bowl. Pour over the peanut sauce and toss to coat. Sprinkle in peanuts and fresh parsley.
- Store in an airtight container for up to 2 days.
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