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Spicy Thai Chicken Zoodle Salad by Michelle Tam https://nomnompaleo.com
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5 from 4 votes

Spicy Thai Chicken Zoodle Salad (Whole30, Gluten Free, Low Carb)

Spicy Thai Zoodle Salad: a dead-simple, Whole30-friendly, colorful, and super satisfying paleo meal that you can get from fridge to mouth in 10 minutes or less.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dinner, Lunch
Cuisine: Thai
Keyword: gluten-free, grain-free, low carb, nut-free, paleo, spiralized, Whole30, zoodles, zucchini noodles
Servings: 1 serving
Calories: 474kcal
Author: Michelle Tam

Ingredients

Dressing

Salad

  • 1 medium zucchini ends trimmed
  • 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

Instructions 

  • Make the dressing in a large bowl by combining the sunflower seed butter, sriracha, lime juice, and a pinch of salt. Whisk well to blend a thick sauce. Ta-dah!
  • Now go grab your veggies and leftover cooked chicken from the fridge. Get your vegetable spiralizer and make your zoodles.
  • Finish dicing and chopping your other veggies and herbs.
  • Dump the raw zoodles into the bowl of dressing and add the julienned carrots and chicken. Toss well to combine.
  • If you’re feeling fancy, transfer the salad to a clean bowl and top with sliced avocado, cherry tomatoes, scallions, cilantro, and toasted sesame seeds. Eat immediately.

Video

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Nutrition

Calories: 474kcal | Carbohydrates: 24g | Protein: 43g | Fat: 24g | Fiber: 7g