Tossed in a delicious, creamy satay dressing, this colorful and crunchy zoodle salad with shredded chicken is healthy, yummy and so easy to throw together.
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Ingredients (2 servings)
1 large chicken breast
-Salt, to taste
-Pepper, to taste
1/4 small purple cabbage
20g roasted peanuts, chopped
2 tbsp natural peanut butter
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp soy sauce
1/4 tsp garlic powder
1/2 tsp curry powder
1.5 tsp monk fruit sweetener
1-2 tbsp water
Place chicken breast in a pot and sprinkle a generous amount of salt and pepper all over.
Fill the pot with enough cold water to fully submerge chicken.
Turn heat to medium-high and bring the water to a boil.
As soon as the water starts boiling, reduce heat to low. Cover the pot and let simmer for 8-10 minutes or until the thickest part of the chicken breast registers 75°C / 165°F on an instant-read thermometer.
Transfer chicken to a clean container and let rest for 5 minutes then shred with two forks.
Spiralize zucchinis using a spiralizer or a mandolin with a julienne blade. Julienne carrot and thinly slice cabbage.
Make the dressing by combining all ingredients for the dressing except for water in a bowl and mix until combined.
Add 1 tbsp of water and mix again until smooth. If you want a thinner dressing, add an extra 1 tbsp of water and mix again.
Divide zucchini, carrot and cabbage into two servings and add to serving bowls. Top each with shredded chicken and chopped peanuts and drizzle with dressing. Mix well before eating. Enjoy!
Feel free to substitute chicken with any other protein of choice eg. tofu, shrimps, pork.
This salad is very versatile. Feel free to add or substitute any vegetables you have on hand instead of carrot and red cabbage eg. lettuce, cucumber etc.
If meal-prepping, store vegetables and chicken separately from dressing and peanuts. Assemble immediately before eating.