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Asian Chicken Zoodle Salad
Print Recipe
Prep Time:
8
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
18
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
385
kcal
Ingredients:
2
c
Cooked Chicken
chopped
1
Zucchini
spiral cut, 16 ounces
.5
heads
Green Cabbage
shredded
0.50
Cucumbers
julienned slice
0.50
c
Fresh Cilantro
chopped
2
tbsp
Green Onions
chopped
4
tbsp
White Vinegar
or apple cider vinegar
4
tbsp
Avocado Oil
or olive oil
1.5
tbsp
Sesame Oil
1.5
tbsp
Sriracha Sauce
0.25
tsp
Sea Salt
1
tbsp
Sesame Seeds
toasted
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 chilled
Nutrition
Calories:
385
kcal
|
Carbohydrates:
9
g
|
Protein:
19
g
|
Fat:
30
g
|
Saturated Fat:
5
g
|
Cholesterol:
53
mg
|
Sodium:
352
mg
|
Potassium:
540
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
460
IU
|
Vitamin C:
56.3
mg
|
Calcium:
89
mg
|
Iron:
2
mg
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