Thai Chicken Zucchini Noodles Salad

Name: Thai Chicken Zucchini Noodles Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2/3 cup organic canola oil; 1 tbsp minced garlic; 3 tbsp of soy sauce (or Bragg's Liquid Aminos); 2 tbsp rice wine vinegar; 1 tbsp brown sugar; 1 tbsp toasted sesame oil; 1 tbsp minced ginger; 1 tbsp of organic peanut butter (or organic PB2); strong squeeze of lime; 3 large zucchini (spiraled and lightly chopped); 1 rotisserie chicken (shredded); 10 oz edamame (shelled); 2 bell peppers (red and yellow, thinly sliced); 3 large carrots (julienned matchsticks); 1 cup cilantro (coarsely chopped); 3/4 c roasted peanuts (coarsely chopped)

Val Curtis

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It is hot here. It is hot like, I am NOT going to cook hot. I started digging through our fridge and we had zucchini, edamame, and peppers. That was a pretty good start, but I knew the kids would want chicken in whatever I made and so the Thai Chicken Zucchini Noodles Salad was born.

This is great to make ahead and then let it sit and chill for a couple of hours. The flavors will permeate the salad and most of all – the colors in this salad are BEAUTIFUL! You are truly eating a rainbow of goodness.

A couple of notes on the ingredients.

First, let’s chat about the dressing. PLEASE use organic canola and peanut butter. Canola and peanuts are two of the crops most heavily sprayed with pesticides and you owe it to yourself to get organic.

If you are going for a gluten-free version, use a GF soy sauce or Bragg’s liquid aminos.

If you are looking to save some calories, use PB2 instead of peanut butter. Why? A tablespoon of peanut butter has about 190 calories. Organic PB2 has 35 calories. I wouldn’t suggest that you use this all of the time, the oils in peanuts are good for you; however, in a dressing that already has two oils, the extra isn’t needed and saving those 155 calories is a pretty sweet deal.

In addition, the canola oil and the chopped peanuts are the two largest calorie contributors. Cut down on the amount of oil or chopped peanuts to shave off more calories.

I hope this salad helps you solve your dinner woes on one of those hot summer days! Bring it to a potluck or accompany it with some sausages on the grill, but for goodness sake…DON’T TURN ON THAT STOVE!

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Thai Chicken Zucchini Noodles Salad

This zucchini noodle salad is great to make ahead and then let it sit and chill for a couple of hours. The flavors will permeate the salad and most of all - the colors in this summer salad are BEAUTIFUL! You are truly eating a rainbow of goodness.

Course Main Course, Side Dish

Cuisine Thai

Keyword gluten free, salad, zoodles, zucchini noodles

Prep Time 20 minutes

Resting Time 1 hour

Total Time 20 minutes

Servings 8

Calories 626 kcal

Ingredients

Dressing

2/3 cup organic canola oil
1 tbsp minced garlic
3 tbsp of soy sauce or Bragg's Liquid Aminos
2 tbsp rice wine vinegar
1 tbsp brown sugar
1 tbsp toasted sesame oil
1 tbsp minced ginger
1 tbsp of organic peanut butter or organic PB2
strong squeeze of lime

Salad

3 large zucchini spiraled and lightly chopped
1 rotisserie chicken shredded
10 oz edamame shelled
2 bell peppers red and yellow, thinly sliced
3 large carrots julienned matchsticks
1 cup cilantro coarsely chopped
3/4 c roasted peanuts coarsely chopped

Instructions

Add all dressing ingredients to a bowl and whisk until thoroughly mixed. Set aside.
Place all salad ingredients in a large bowl. Pour dressing over the top and gently mix entire salad.
Chill for 1-2 hours or more. Serve.