This Thai Chicken Spiralized Zucchini Salad is a healthy Asian-inspired meal featuring grilled chicken breast, spiralized veggies, and an easy peanut sauce!
For the Thai marinade/salad dressing:
1/4cupnatural peanut butter
2clovesgarlic, finely grated
1tbspginger, finely grated
1/4tspred pepper flakes, optional
For the salad:
2boneless skinless chicken breasts, cut into small strips
1/4red onion, very thinly sliced
1red bell pepper, very thinly sliced
Crushed peanuts and/or sesame seeds for garnish(optional)
Cilantro for garnish(optional)
Add the peanut butter, rice vinegar, lime juice, sesame oil, soy sauce, honey, salt and red pepper flakes to a mason jar.
Grate the ginger and the garlic and add them to the mason jar as well. Cover tightly with a lid and shake very well until everything is well blended.
Set the dressing aside while you prepare the chicken (feel free to make the dressing the night or the day before and let it chill in the fridge until you're ready to use it).
Heat a large skillet over medium heat and add the olive oil and then the chicken strips. Pour half the dressing over the chicken in the skillet and cook the chicken in the dressing for about 6-8 minutes per side or until the pieces are cooked through.
Reserve the other half of the dressing for the vegetables.
While the chicken is cooking, spiralize the zucchini and the carrots and add them to a large bowl along with the sliced red onion and the sliced red bell pepper.
Pour the remaining dressing over the veggies and toss well. When the chicken is fully cooked, add it on top of the veggies, sprinkle with the chopped peanuts and cilantro, and serve!