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
- 4
- 10 mins
- 10 mins
5/5
(1 Votes)
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
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
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