Spicy Thai Chicken Zoodle Salad
A quick and flavorful Thai-inspired zoodle salad that is low carb, Whole30-approved, and paleo-friendly, ready in just 10 minutes.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 1
Full Ingredient List
- 1 tablespoon sunflower seed butter or any preferred nut butter
- 1 teaspoon sriracha
- Juice from ½ lime
- Pinch of salt
- 1 medium zucchini, spiralized
- 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
Dressing
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 tablespoon |
Sunflower seed butter or favorite nut butter |
|
Almond butter, Peanut butter |
| 1 teaspoon |
Sriracha |
|
Chili paste |
| N/A |
Juice from ½ lime |
|
Lemon juice |
| Pinch |
Salt |
|
|
Instructions
-
Step 1:
Combine sunflower seed butter, sriracha, lime juice, and salt in a large bowl. (Tips: Adjust the amount of sriracha to achieve desired heat level.)
-
Step 2:
Whisk thoroughly to create a thick sauce. (Tips: Ensure mixture is smooth for even coating on salad.)
Zoodle Salad
Tools and Equipment
- Vegetable spiralizer
- Knife
- Mixing bowl
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 medium |
Zucchini |
Ends trimmed and spiralized |
|
| 1 small |
Carrot |
Peeled and thinly sliced |
Bell pepper strips |
| 1 cup |
Cooked chicken |
Shredded |
Tofu, Prawns |
| ¼ |
Avocado |
Peeled and thinly sliced |
|
| ½ cup |
Cherry tomatoes |
Halved |
Grape tomatoes |
| 1 small |
Scallion |
Thinly sliced |
Red onion |
| 1 tablespoon |
Fresh cilantro leaves |
|
Parsley |
| 1 teaspoon |
Toasted sesame seeds |
|
|
| Pinch |
Salt |
|
|
Instructions
-
Step 1:
Use a spiralizer to make zoodles from the zucchini. Prepare other vegetables by peeling and slicing as necessary. (Tips: Use a julienne peeler as an alternative to a spiralizer.)
-
Step 2:
Add zoodles, carrots, and chicken to the bowl of dressing. Toss well to ensure even coating. (Tips: Gently toss to maintain the shape of the zoodles.)
-
Step 3:
Transfer to a serving bowl and top with avocado slices, cherry tomatoes, scallions, cilantro, and sesame seeds. (Tips: Add toppings just before serving to keep the salad fresh.)
Additional Information
Notes: This salad is best prepared just before eating as the zoodles can become watery if left in dressing for too long. For a packed lunch, store dressing separately and combine with salad just before eating.
