Weeknight Spicy Thai Chicken Zoodle Salad
- Yield 1 serving
- Prep 5 minutes
- Cook 5 minutes
- Total 10 minutes
Weeknight Spicy Thai Chicken Zoodle Salad sits in the Salads section of Regbie. The card serves 1 serving. Plan on 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 serving
- Juice from ½ lime
- Pinch of salt
- 1 medium zucchini, ends trimmed
- 1 small carrot, peeled and thinly sliced
- ¼ avocado, peeled and thinly sliced
- ½ cup cherry tomatoes, halved
- 1 small scallion, thinly sliced
- 1 tablespoon fresh cilantro leaves
- 1 teaspoon toasted sesame seeds
Method
Make the dressing in a large bowl by combining the sunflower seed butter, sriracha, lime juice, and a pinch of salt. Beat well to blend a thick sauce. Ta-dah!
Now go grab your veggies and leftover cooked chicken from the fridge. Get your vegetable spiralizer and make your zoodles.
Finish dicing and chopping your other veggies and herbs.
Dump the raw zoodles into the bowl of dressing and add the julienned carrots and chicken. Turn well to combine.
If you’re feeling fancy, move the salad to a clean bowl and top with sliced avocado, cherry tomatoes, scallions, cilantro, and toasted sesame seeds. Eat immediately.
