Thai Chicken Zoodle Salad

In 2016, we discovered a beautiful little invention called the Spiralizer, and thus our love for zucchini was born. We went a little nuts creating pasta recipes with spiralized zucchini, or zoodles, instead of noodles. Nowadays, you can find pre spiralized vegetables everywhere, but the zucchini noodles are still our day one ride or die- and as a little knowledge bomb for you- they are actually a fruit instead of a veggie, botanically. They can be cooked or eaten raw, giving your dish great texture and color. Beyond that, they are full of health benefits while still keeping your meal interesting.

For this recipe, our key ingredient is: Zucchini   

Here’s why we care about this recipe:

  • Zucchini contains zero fat, while remaining high in fiber and water. Regular consumption of this dark green fruit helps regulate your digestion, keeping digestive issues like IBS and colon cancer at bay.
  • We really love the zucchini for its low-calorie benefits, so you can consume a huge serving without having to worry about your weight too much. However, due to the high amount of water and fiber it packs, you will feel satisfied sooner so going back for seconds may not even be a need.
  • Coffee fanatics will be thrilled to know that zucchini is a good energy boosting alternative. Because of its high B6 content and other B vitamins, it fights fatigue and gives you an added boost of energy after consumption.
  • If you have ever thought about doing a cleanse, ditch the over priced juices and look no further than the zucchini. It is full of antioxidants, which flush the body of toxins and fight free radicals, which cause oxidative stress. This means that your body will begin showing signs of aging, be more prone to illness, and clog arteries.
  • To piggy back on artery health, zucchini offers many heart benefits as well. They have been proven to naturally lower cholesterol and ward off inflammation in your arteries.

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INGREDIENTS

  • 3 medium zucchini, spiralized
  • 4 cups baby kale, chopped
  • 2 bell peppers, chopped (use whatever type of bell peppers you prefer)
  • 1 pound cooked chicken, shredded or diced (we recommend shredded rotisserie chicken!)
  • ½ cup cilantro, chopped
  • 4 tablespoons scallions, chopped
  • 2 tablespoon sesame seeds

For the sauce:

  • 2 tablespoons tamari soy sauce
  • 2 tablespoon natural peanut butter
  • 1 tablespoon balsamic vinegar
  • 1 tablspoon lime juice (approximately 1 lime)
  • 1 tablespoon hot chili oil
  • ½ tablespoon honey
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced

DIRECTIONS

  1. In a large bowl, combine spiralized zucchini, baby kale, bell peppers and chicken.

2. In a small bowl, combine all the sauce ingredients and whisk to combine.

3. Add sauce mixture to veggies and chicken and toss to combine.

4. Refrigerate for at least 30 minutes.

5. Garnish with cilantro, scallions and sesame seeds and serve chilled.

NUTRITION INFORMATION

Yields: 5 Servings

Amount Per Serving: Calories: 290, Total Fat: 12g, Saturated Fat: 2.2g, Cholesterol: 70mg, Sodium: 504mg, Total Carbohydrates: 14.7g, Dietary Fiber: 3.7g, Total Sugars: 7.2g, Protein: 32.6g

Let us know how you liked the recipe in the comments below!

XO,

Amanda and Christina

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