Asian Chicken Zoodle Salad
A grain free, paleo and low carb sesame chicken zucchini noodle salad.
Asian Chicken Zoodle Salad is a grain free, gluten free, low carb version of one of my former favorite dishes that I used to order at a great little local Chinese restaurant. Since my food allergies no longer allow me to have that dish, I have been trying to make a similar tasting, grain free, low carb version. This one is very close to the real deal. My family loved it.
Flavorful Asian inspired sesame chicken with a little kick of spice, and served with zucchini noodles, julienned cucumber, and shredded cabbage. Delicious and refreshing served room temperature or cold.
Ingredients:
- 2 cups chicken, cooked and chopped
- 2 cups (16 ounces) zucchini, spiral cut, I used this spiral cutter
- 2 cups shredded cabbage
- ½ cup julienned sliced cucumbers, I used this chopper
- ½ cup cilantro, chopped
- 2 tablespoon chopped green onions
- ¼ cup vinegar, white or apple cider
- ¼ cup avocado oil or olive oil
- 1 ½ tbsp sesame oil
- 1 tablespoon to 1 ½ tablespoon sriracha sauce, (can use this 20 Minute Homemade Paleo Sriracha Sauce recipe)
- ¼ tsp sea salt
- 1 tbsp toasted sesame seeds
Directions:
- preheat oven to 400 F, and lightly oil a 8x8 pan. Place zucchini noodles in pan. Bake for 10 minutes. Remove from oven , cool and drain of excess water in a colander.
- In a large mixing bowl combine: zucchini noodles, cooked chicken, cabbage, cucumbers, cilantro,and green onions.
- In a medium size mixing bowl combine: vinegar, avocado oil or olive oil, sesame oil, sriracha sauce, and sea salt. whisk together thoroughly.
- Pour vinegar oil mixture over chicken veggie mixture. Toss to coat in the sauce. Sprinkle with sesame seeds. Serve room temperature or cold.
Nutritional Data: Servings: 6, Serving Size: about ¾ cup, Cal: 192, Carbs: 6 g / Net Carbs: 5 g, Fiber: 1 g, Fat: 11 g, Protein: 15 g, Sugars: 2 g, Sodium: 178 mg
Printable Recipe Card Below:
📖 Printable Recipe Card
Asian Chicken Zoodle Salad
Ingredients
- 2 cups chicken cooked and chopped
- 2 cups zucchini spiral cut, 16 ounces
- 2 cups shredded cabbage
- ½ cup julienned sliced cucumbers
- ½ cup cilantro chopped
- 2 tablespoon chopped green onions
- ¼ cup vinegar white or apple cider
- ¼ cup avocado oil or olive oil
- 1 ½ tablespoon sesame oil
- 1 tablespoon to 1 ½ tablespoon sriracha sauce
- ¼ teaspoon sea salt
- 1 tablespoon toasted sesame seeds
Instructions
- preheat oven to 400 F, and lightly oil a 8x8 pan. Place zucchini noodles in pan. Bake for 10 minutes. Remove from oven , cool and drain in a colander.
- In a large mixing bowl combine: zucchini noodles, cooked chicken, cabbage, cucumbers, cilantro,and green onions.
- In a medium size mixing bowl combine: vinegar, avocado oil or olive oil, sesame oil, sriracha sauce, and sea salt. whisk together thoroughly.
- Pour vinegar oil mixture over chicken veggie mixture. Toss to coat in the sauce. Sprinkle with sesame seeds. Serve.
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Nutrition
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Nancy says
It says 1/2 cilantro?? Please clarify, thanks much
Stacey says
it's 1/2 cup. Sorry.
Nancy says
Oh,,thank you...Imdidn't put enough in then....just finished eating it and I still
Thought it was delicious!
Stacey says
Nancy, that's okay, it is an ingredient that you can adjust to taste, or even leave out if you don't like cilantro.