Dinner
Peanut Zucchini Noodle Salad with Chicken
Tender zucchini ribbons mingle with crisp cabbage and sweet carrot in a velvety peanut sauce brightened by lime and a touch of heat. Shredded chicken adds savory protein while chopped peanuts bring satisfying crunch to every bite.
- Total
- 30 min
- Prep
- 30 min
- Serves
- 8
Nutrition per Serving
- Calories
- 347
- Protein
- 26g
- Carbs
- 19g
- Fat
- 19g
- Fiber
- 5g
- Sugar
- 9g
- Sodium
- 745mg
Ingredients
- 3/4 cup creamy natural peanut butter
- 3/4 cup hot water
- 1/4 cup lime juice
- 2 tbsp light brown sugar
- 2 tbsp reduced-sodium tamari or soy sauce
- 1 1/2 tbsp fish sauce
- 1 tsp hot sauce, such as Sriracha
- 1 tsp grated garlic
- 4 cup spiralized zucchini (1 large)
- 3 cup spiralized red cabbage (about 1/2 small head)
- 1 cup spiralized carrot (1 large)
- 1/2 cup chopped fresh cilantro
- 2 cup shredded rotisserie chicken (8 ounces)
- 1/4 cup chopped unsalted roasted peanuts
Instructions
- Combine peanut butter, water, lime juice, brown sugar, tamari (or soy sauce), fish sauce, hot sauce and garlic in a blender. Pulse until smooth.
- Combine zucchini, cabbage, carrot and cilantro in a large bowl. Add 1 cup of the dressing (reserve the rest for another use) and toss to coat. Top the salad with chicken and peanuts. Serve immediately.