Cold Asian Chicken Salad Recipe With Zoodles & Peanuts Is a Healthy Summer Meal by Sarah Amona
This easy cold peanut chicken zoodles recipe is a great recipe for spring and summer. Who wants to have the oven or stovetop on when it's hot outside?
With chicken and zucchini noodles, this easy chicken salad recipe is a great way to use leftover chicken. If you don't keep peanut butter powder in the house, use regular peanut butter or your favorite nut butter.
Cuisine: Asian / American
Prep Time: 30 minutes
Cook Time: 0 minutes if using leftover chicken
Total Time: 30 minutes
Servings: 1
Ingredients
- 6 ounces cooked chicken breast
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1 1/2 teaspoons PB2 (you could substitute creamy peanut butter)
- 1 teaspoon sesame oil
- 1/2 packet Stevia (or your favorite sweetener)
- 1/4 teaspoon crushed garlic
- 1/8 teaspoon ground ginger
- 8 ounces zucchini spirals (zoodles)
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
- 1/2 teaspoon crushed red pepper flakes (or to taste)
Here's how to make it:
- To make the sauce, in a small bowl, combine soy sauce, vinegar, PB2, sesame oil, stevia, garlic and ginger.
- Place zucchini noodles in a medium bowl. Add sauce and toss to coat. Cover and refrigerate until chilled, at least 15 minutes.
- Shred cooked chicken with fork. Add to zucchini. Give mixture a stir and top with scallions, sesame seeds and red pepper flakes.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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