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Peanut Zucchini Noodle Salad with Chicken

A delightful and colorful salad featuring spiralized zucchini, red cabbage, and carrots tossed in a creamy peanut dressing, topped with tender rotisserie chicken and roasted peanuts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Creamy Peanut Dressing
  • ¾ cup creamy natural peanut butter
  • ¾ cup hot water Helps blend the peanut butter smoothly.
  • ¼ cup fresh lime juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1 ½ tablespoons fish sauce
  • 1 teaspoon hot sauce (such as Sriracha) Adjust to taste.
  • 1 teaspoon grated garlic
For the Salad
  • 4 cups spiralized zucchini (1 large zucchini)
  • 3 cups spiralized red cabbage (about ½ small head)
  • 1 cup spiralized carrot (1 large carrot)
  • ½ cup chopped fresh cilantro
  • 2 cups shredded rotisserie chicken (8 ounces) Substitute with grilled chicken or tofu for variations.
  • ¼ cup chopped unsalted roasted peanuts For garnish.

Method
 

Create the Magic Peanut Dressing
  1. In your blender, combine the peanut butter, hot water, lime juice, brown sugar, tamari (or soy sauce), fish sauce, hot sauce, and grated garlic. Pulse until the mixture is completely smooth.
Prepare Your Beautiful Vegetable Noodles
  1. In a large bowl, combine your spiralized zucchini, red cabbage, carrots, and fresh cilantro.
Dress and Assemble
  1. Add 1 cup of your peanut dressing to the vegetable mixture and toss until all strands are coated. Top with shredded rotisserie chicken and sprinkle with chopped peanuts.
Serve Immediately
  1. Best enjoyed fresh. Serve immediately for optimal crispness.

Notes

Store extra dressing in the refrigerator for up to 3 days. Serves well for entertaining and potlucks.