Summer Squash Noodles with Chicken & Peanut Sauce (SP 2)

By á-31592

Spiralized yellow squash stands in for spaghetti in this lightened up version of Thai chicken noodle salad.

WW Smart Point 4

Ingredients

• 1/4 1/4 1/4 cup light unsweetened coconut milk
• 1/2 1/2 1/2 teaspoon lime zest
• 4 4 4 tablespoons fresh lime juice
• 4 4 4 tablespoons powdered peanut butter
• 1 1 1 tablespoon ginger root, peeled, grated
• 1 1 1 clove garlic, crushed through garlic press
• 2 2 2 teaspoons fish sauce
• 2 2 2 teaspoons Sriracha chili sauce
• 1/2 1/2 1/2 teaspoon table salt
• 4 4 4 large uncooked carrots
• 1 1 1 medium yellow summer squash
• 2 2 2 cups cooked skinless boneless chicken breasts, or shredded chicken
• 4 4 4 medium uncooked scallions, cut into matchstick-thin strips
• 1/2 1/2 1/2 cup cilantro

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from google.com

Preparation

Step 1

In a small bowl,whisk together coconut milk,lime zest and juice,peanut butter powder, ginger, garlic, fish sauce, Sriracha, agave and salt; set aside.

Spiralize carrots; add to a large bowl. (Cut carrots in half widthwise to make them easier to spiralize.)

Spiralize zucchini; add to large bowl with chicken, scallions and cilantro. Add dressing; toss to coat.

Serving size:2 cups