Asian Chicken Zoodle Salad
Ingredients:
- 2 c Cooked Chicken chopped
- 1 Zucchini spiral cut, 16 ounces
- .5 heads Green Cabbage shredded
- 0.50 Cucumbers julienned slice
- 0.50 c Fresh Cilantro chopped
- 2 tbsp Green Onions chopped
- 4 tbsp White Vinegar or apple cider vinegar
- 4 tbsp Avocado Oil or olive oil
- 1.5 tbsp Sesame Oil
- 1.5 tbsp Sriracha Sauce
- 0.25 tsp Sea Salt
- 1 tbsp Sesame Seeds toasted
Instructions:
- Preheat oven to 400 F, and lightly oil a 8x8 pan. Place zucchini noodles in pan. Bake for 10 minutes. Remove from oven, cool and drain in a colander.
- In a large mixing bowl combine: zucchini noodles, cooked chicken, cabbage, cucumbers, cilantro,and green onions.
- In a medium size mixing bowl combine: vinegar, avocado oil or olive oil, sesame oil, sriracha sauce, and sea salt. whisk together thoroughly.
- Pour vinegar oil mixture over chicken veggie mixture. Toss to coat in the sauce. Sprinkle with sesame seeds. Serve chilled
Nutrition
Calories: 385kcal | Carbohydrates: 9g | Protein: 19g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 352mg | Potassium: 540mg | Fiber: 3g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 56.3mg | Calcium: 89mg | Iron: 2mg
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