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Diced cooked chicken, pasta, shredded carrots, red bell peppers and basil tossed in a Thai-inspired vinaigrette. This Chicken Satay Pasta Salad is both simple and delicious.
Every time I make this easy pasta salad it’s a big hit. Even people who didn’t think they would like it, have gone back for seconds!
Recipe Notes
Brimming with good for you ingredients – chunks of grilled chicken, crunchy carrots, red bell pepper and fresh basil, this salad makes a great main course lunch or dinner salad for Weight Watchers.
I’m a big fan of Newman’s Own Lite Low Fat Sesame Ginger Dressing. It’s delicious and has only 35 calories in a 2 tablespoon serving.
The last time I made it, I used gluten-free brown rice pasta with good results, but any whole grain pasta should work.
How Many Calories and WW Points in Chicken Satay Pasta Salad?
According to my calculations, each serving has 302 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
How to Make Satay Pasta Salad with Chicken
Step 1: Gather and prepare all ingredients.
Step 2: Cook pasta according to package directions in a large pot. Drain the pasta and rinse it well under cold running water. Once pasta is cool, transfer it to a large mixing bowl (affiliate link) and set it aside.
Step 3: Meanwhile make the dressing. Whisk together the vinaigrette, Asian seasoning mix and peanut butter in small bowl (affiliate link) and set it aside.
Step 4: Cut the carrots into skinny julienne strips.
Step 5: Cut bell pepper lengthwise into skinny ¼-inch strips.
Step 6: Cut carrots and bell pepper strips crosswise into 1-in. pieces.
Step 7: Add the chicken, carrots, bell pepper, chopped peanuts and chopped basil and stir to mix all ingredients.
Pour the dressing over the salad and mix well.
Step 8: Garnish with additional chopped peanuts, if desired.
Variations and Additions
No chicken?
Substitute with your favorite lean protein. I think chopped shrimp or sriracha tofu would be delicious.
No basil?
Use an equal amount of chopped cilantro.
No Asian spices?
Asian spices can be difficult to find in some areas, so if you can’t find it leave it out and it will still be delicious. I mixed the dressing with just a lite sesame ginger dressing and peanut butter and it tasted great.
No peanut butter?
This recipe only calls for 2 tablespoons of peanut butter. To make it a little lighter, make you own by mixing powdered peanut butter (affiliate link) with water.
If you like this Thai Chicken Satay Pasta Salad, be sure to check out my other WW friendly pasta salads including Italian Sub Pasta Salad, Pasta Salad with Ham and Peas and Pasta Salad with Walnuts, Blue Cheese and Arugula
If you’ve made this Satay Pasta Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chicken Satay Pasta Salad Recipe
Equipment
Ingredients
- 8 ounces uncooked bow tie whole grain pasta
- 1 cup lite Asian vinaigrette salad dressing (such as Newman’s Own Lite Sesame Ginger)
- 2 tablespoons Asian Seasoning Mix**
- 2 tablespoons peanut butter
- 2 medium carrots, peeled
- 1 medium red bell pepper
- 1/2 cup dry-roasted peanuts, roughy chopped
- 1 cup lightly packed fresh basil, roughly chopped
- 3 cups diced cooked lean chicken breast (about 1 pound)
- Additional chopped peanuts for garnish, optional
Instructions
- Cook pasta according to package directions in a large pot. Drain the pasta and rinse it well under cold running water. Once pasta is cool, transfer it to a large mixing bowl (affiliate link) and set it aside.
- Meanwhile make the dressing. Whisk together the vinaigrette, Asian seasoning mix and peanut butter in small bowl (affiliate link) and set it aside.
- Cut the carrots into skinny julienne strips.
- Cut bell pepper lengthwise into skinny 1/4-inch strips.
- Cut carrots and bell pepper strips crosswise into 1-in. pieces.
- Add the chicken, carrots, bell pepper, chopped peanuts,chopped basil and dressing to the pasta and mix well.
- Garnish with additional chopped peanuts, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 8 PointsPlus (Old plan) **I used Asian seasoning mix from the Pampered Chef but I’m sure any brand of Asian seasoning blend from the grocery store would work well. Variations and Additions
No chicken? Substitute with your favorite lean protein. I think chopped shrimp or sriracha tofu would be delicious. No basil? Use an equal amount of chopped cilantro. No Asian spices? Asian spices can be difficult to find in some areas, so if you can’t find it leave it out and it will still be delicious. I mixed the dressing with just a lite sesame ginger dressing and peanut butter and it tasted great. No peanut butter? This recipe only calls for 2 tablespoons of peanut butter. To make it a little lighter, make you own by mixing powdered peanut butter with water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from The Pampered Chef
