Name: Thai Chicken & Zucchini Noodle Salad with Spicy Peanut Sauce
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1.02 kg chicken breasts, boneless skinless; 1 ½ small bunches cilantro; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 6 medium zucchini squash; black pepper; crushed red pepper; natural peanut butter; salt; sesame seeds; soy sauce; virgin coconut oil

Thai Chicken & Zucchini Noodle Salad with Spicy Peanut SauceThai Chicken & Zucchini Noodle Salad with Spicy Peanut Sauce — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

1.02 kg chicken breasts, boneless skinless

1 ½ small bunches cilantro

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ limes

6 medium zucchini squash

black pepper

crushed red pepper

natural peanut butter

salt

sesame seeds

soy sauce

virgin coconut oil

Instructions

Peel and mince or press the garlic. Peel and mince or grate the ginger. In a medium bowl, prepare the dressing by whisking together the minced garlic and ginger, peanut butter, soy sauce, water, lime juice, and crushed red pepper. Set aside.

Wash and dry the carrots and zucchini. Trim off and discard the ends of the carrots and zucchini. Using a julienne (or regular) peeler, peel the carrots and zucchini into thin noodle-like sticks; transfer them to a large bowl and set aside.

Preheat a skillet over medium heat.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Add coconut oil to the skillet and swirl to coat the bottom. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and set aside to cool.

Once the chicken has been removed, add more coconut oil to the skillet. Then add the carrot and zucchini noodles. (Keep the bowl nearby.) Cook the vegetables, stirring constantly, until just tender, 2-3 minutes. Transfer back to the original bowl.

Wash and dry the cilantro. Shave the leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the noodles.

Cut the chicken into bite-sized cubes and add to the bowl. Toss the salad until well combined.

To serve, place the salad in bowls, pour the sauce over top, and sprinkle with sesame seeds. Enjoy!

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