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Asian Chicken Zoodle Salad
An Asian Chicken Zoodle Salad.
Prep Time
8
minutes
mins
Cook Time
10
minutes
mins
Total Time
18
minutes
mins
Course:
grain free, low carb, paleo
Cuisine:
dinner, lunch
Servings:
6
Calories:
192
kcal
Author:
Stacey
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.
Nutrition
Serving:
1
g
|
Calories:
192
kcal
|
Carbohydrates:
6
g
|
Protein:
15
g
|
Fat:
11
g
|
Sodium:
178
mg
|
Fiber:
1
g
|
Sugar:
2
g