Thai Chicken Pasta Salad with Peanut Lime Dressing

A creamy, spicy Thai Chicken Pasta Salad that’s perfect for weeknight dinners or for sharing at gatherings. A nutty, Thai-inspired dressing coats tender pasta and crisp vegetables for bold, satisfying flavor.

*This post is sponsored by SunButter, a sunflower seed spread that works wonderfully for allergy-friendly cooking and baking. Thanks for supporting the brands that help keep Sunkissed Kitchen running.

The Perfect Pasta Salad

Give your pasta salads a fresh twist this season with an Asian-inspired flair. This Thai Chicken Pasta Salad combines tender shredded chicken, chewy gluten-free pasta, crunchy vegetables, and a creamy, spicy Thai-style dressing. The dressing is rich and nutty, made with sunflower seed butter for a peanut-free alternative that still delivers classic “peanut sauce” flavor.

This recipe is easy and flexible. I like to use brown rice or a quinoa/brown rice blend for a gluten-free option, but any pasta your family prefers will work. Using a store-bought rotisserie or pre-cooked chicken makes this a 20-minute meal: blend the dressing, chop a few vegetables, cook the pasta, and toss everything together.

You’ll love this Thai Chicken Pasta Salad because:

• It’s simple and fast. Using pre-cooked chicken keeps prep minimal — great for busy weeknights or potlucks.
• It’s packed with fresh vegetables and herbs. Red cabbage, shredded carrots, cucumbers, and fresh herbs add texture, color, and nutrition.
• The dressing delivers bold flavor. A creamy combo of coconut milk, sunflower seed butter (SunButter), rice wine vinegar, sesame oil, and coconut aminos gives this salad an authentic Thai-inspired profile without peanuts.

SunButter works well in sauces and dressings as a peanut-free alternative. It gives the dressing a rich, nutty body and helps create a smooth, velvety texture that coats the pasta and veggies evenly.

How to Make Thai Chicken Pasta Salad

Step 1: Combine all dressing ingredients in a blender and process until smooth and creamy. If you prefer, whisk by hand, but blending gives the lightest, creamiest texture.

Step 2: Place cooked, rinsed pasta in a large bowl and add shredded chicken and chopped vegetables.

Step 3: Pour the dressing over the pasta mixture and toss to combine. Start with about half of the dressing, taste, and add more as needed. Finish with fresh herbs and optional toasted seeds or nuts for crunch.

Tips for Making the Perfect Pasta Salad

Prepping ahead: If using gluten-free pasta, avoid cooking it too far in advance. Gluten-free noodles tend to dry and firm up; prepare the pasta just before serving if possible. You can prepare the vegetables and dressing ahead of time, then cook and combine the pasta at the last minute.

Peanut- and tree-nut free: This version is naturally peanut-free by using sunflower seed butter. For an added nut-free crunch, top the salad with toasted sunflower seeds instead of nuts.

Swap or add vegetables: Blanched green beans, steamed broccoli, sliced red peppers, or cauliflower all work well. Choose seasonal produce or whatever you have on hand to keep the salad bright and flavorful.