Thai Chicken 'Noodle' Salad

Shredded chicken tossed with zucchini noodles, vibrant veggies, and a more complex low-sodium Thai-inspired dressing for an enhanced flavor experience.

Ingredients

• 2 cups shredded Cooked Chicken Breast
• 1 medium, julienned Seedless Cucumber
• 2 medium, spiralized or julienned Green Zucchini
• 1 medium, thinly sliced Red Bell Pepper
• 3 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 2 tbsp Lime Juice
• 1 tbsp grated Ginger
• 2 cloves minced Garlic
• 1 tsp Erythritol
• 1/4 tsp Red Pepper Flakes
• 1 tbsp Coconut Aminos
• 2 tbsp chopped Cilantro
• 2 tbsp thinly sliced Green Onions

Instructions

1. In a large bowl, combine cooked chicken, zucchini noodles, cucumber, and red bell pepper.
2. In a small bowl, whisk together rice vinegar, sesame oil, lime juice, ginger, garlic, Erythritol, coconut aminos and red pepper flakes.
3. Pour dressing over the chicken and vegetables, toss gently to combine.
4. Garnish with chopped cilantro and green onions.
5. Serve chilled, allowing flavors to meld for at least 10 minutes.

Cuisine: Thai

Suitability: low sodium,low carb

Prep Time: 25 mins

Cook Time: 0 mins

Serving Size: 4

Meal Type: lunch