Spicy Thai Chicken Zoodle Salad

JERF, Keto, Paleo, Whole 30, Poultry, Salad

Prep Time: 5 mins Cook Time: 5 mins Servings: Serves 1 Source:

Ingredients

Dressing:

1 tablespoon sunflower seed butter or your favorite nut butter

1 teaspoon sriracha

Juice from ½ lime

Pinch of salt

Salad:

1 medium zucchini, ends trimmed

1 small carrot, peeled and thinly sliced

1 cup leftover cooked chicken, shredded

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

Directions

Make the dressing in a large bowl by combining the sunflower seed butter, sriracha, lime juice, and a pinch of salt.

Whisk well to blend a thick sauce.

Now go grab your veggies and leftover cooked chicken from the fridge.

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.

Toss well to combine.

If you’re feeling fancy, transfer the salad to a clean bowl and top with cherry tomatoes, sliced avocado, green onions, cilantro, and toasted sesame seeds.

Go ahead and eat. You deserve it!