Learn how to make Thai Chicken Broccoli Salad, one of Rita's recipes for weight and cancer risk.

Thai Chicken Broccoli Salad


  • 4 ounces uncooked whole-grain linguine
  • Cooking spray
  • ½ lb. boneless, skinless chicken breast, cut into 2x ½ -inch pieces
  • 2 cups broccoli florets
  • 2 tablespoons cold water
  • 2/3 cup chopped red bell pepper
  • 6 green onions, sliced diagonally
  • ¼ cup creamy peanut butter
  • 2 tablespoons hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon garlic powder
  • ¼ cup unsalted peanuts, chopped


  1. Cook pasta according to package directions. Drain; set aside.
  2. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken pieces; stir-fry 5 minutes or until chicken is no longer pink. Remove chicken from skillet.
  3. Add broccoli and cold water to skillet. Cook, uncovered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp-tender.
  4. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
  5. Combine peanut butter, hot water, soy sauce, oil, red pepper and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving. Makes 4 servings.