Spicy Thai Chicken Zoodle Salad

Ingredients

• Sunflower seed butter

  Seeds, with salt added

  1 tbsp or 16g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Limes

  Raw

  ½ fruit or 34g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Carrots

  Raw

  1 small or 50g

• Chicken breast

  Broilers or fryers, meat and skin, cooked, roasted

  1 cup, chopped or diced or 140g

• Avocados

  Florida, raw

  ¼ fruit without skin and seeds or 76g

• Cherry Tomatoes

  Woolworths

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 small or 5g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. 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!
2. Now go grab your veggies and leftover cooked chicken from the fridge. Get your vegetable spiralizer and make your zoodles. (My new favorite spiralizer is The Inspiralizer, designed by Ali Maffucci. Of course, if you're not going to make veggie noodles all the time, you can just buy an inexpensive julienne peeler or an Oxo handheld spiralizer.)
3. Finish dicing and chopping your other veggies and herbs.
4. Dump the raw zoodles into the bowl of dressing and add the julienned carrots and chicken. Toss well to combine.
5. If you're feeling fancy, transfer the salad to a clean bowl and top with cherry tomatoes, sliced avocado, green onions, cilantro, and toasted sesame seeds. Eat immediately.
6. Recipe by: Michelle Tam (source: http://nomnompaleo.com/post/141120826788/spicy-thai-chicken-zoodle-salad)

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