Thai Chicken & Zucchini Noodle Salad with Spicy Peanut Sauce
Adapted from a Mealime recipe. This is the kind of lunch that feels like a treat but leaves you light — ribbons of carrot and zucchini, golden pan-seared chicken, and a spicy peanut-lime sauce that ties it all together.
Ingredients
- 0.454 kg boneless skinless chicken breasts
- 4 medium carrots
- 4 medium zucchini (courgettes)
- 1 small bunch cilantro
- 2 cloves garlic
- 2 pieces (2½ cm each) ginger root
- 1 lime
- 4 tbsp natural peanut butter
- 2 tbsp soy sauce
- 2 tbsp water
- ¼ tsp crushed red pepper
- 2 tbsp virgin coconut oil (divided)
- 4 tsp sesame seeds
- ½ tsp salt
- ½ tsp black pepper
Method
- 1
Peel and mince or press the garlic. Peel and mince or grate the ginger. In a medium bowl, whisk together the garlic, ginger, peanut butter, soy sauce, water, lime juice, and crushed red pepper to make the dressing. Set aside.
- 2
Wash and dry the carrots and zucchini, then trim off and discard the ends. Using a julienne (or regular) peeler, peel the carrots and zucchini into thin noodle-like sticks; transfer to a large bowl and set aside.
- 3
Preheat a skillet over medium heat.
- 4
Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with the salt and pepper.
- 5
Add 1 tbsp coconut oil to the skillet and swirl to coat. Add the chicken and cook until golden brown and cooked through, 3–4 minutes per side. Transfer to a plate and set aside to cool.
- 6
Add the remaining 1 tbsp coconut oil to the skillet, then add the carrot and zucchini noodles. Cook, stirring constantly, until just tender, 2–3 minutes. Transfer back to the large bowl.
- 7
Wash and dry the cilantro. Shave the leaves off the stems, discard the stems, and mince the leaves. Add to the bowl with the noodles.
- 8
Cut the chicken into bite-sized cubes and add to the bowl. Toss the salad until well combined.
- 9
To serve, place the salad in bowls, pour the sauce over the top, and sprinkle with the sesame seeds. Enjoy!
Notes
Salt the zucchini noodles and let them drain for a few minutes before cooking if you like a firmer, less watery salad. The dressing keeps well, so it's worth doubling for the week.