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
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.