Would you just check out this Thai Chicken Zoodle Salad with Spicy Almond Sauce.
So Fresh, So Crunchy, So Everything You Need Now! First let’s talk about zoodles, shall we? So I have a love/hate relationship with them. I just feel like when made right they are amazing. “When made right” being the key phrase that pays. For this Thai Chicken Zoodle Salad with Spicy Almond Sauce, you can throw your zoodle cooking anxiety to the wind. Why you ask?
No Cooking for this Zoodle Salad, Baby!
That’s right, zoodles are amazing raw too! Don’t believe me?! Then this is the perfect recipe for you. If you are wondering how I made these zoodles for this thai chicken zoodle salad with spicy almond sauce. Check out the link below to my favorite spiralizer!
Now that we have that covered! Let’s talk about this Thai Chicken Zoodle Salad with Spicy Almond Sauce! So technically this recipe is Whole30, Paleo, and packed with flavor!
Personally, I’m not at the moment 100% dedicated to Whole30 or Paleo, but that doesn’t mean I don’t primarily participate by sticking to good, clean, whole food. Why? Simply put, it just makes me feel better when eating this way. But currently, I repeat: I am not shunning dairy and grains away. Catch up with me next week to see if I’ve changed my mind.
Anyways, typically Thai chicken noodle salads are known for having a spicy peanut sauce. In this recipe, I opted for an almond sauce instead. And guess what?!
Spicy Almond Sauce May Have Been The Secret Ingredient I have been Missing!
It’s so creamy and really brought a unique taste to this Thai Chicken Zoodle Salad. The veggies were crispy, the almonds were crunchy, and the sauce was just the right amount of dreamy.
So hop to it friends! You are going to love this one!
Thai Chicken Zoodle Salad with Spicy Almond Sauce
- 1 pound Chicken Breast, cut into bite sized pieces
- 1 tbsp Olive Oil
- 1 tbsp Coconut Aminos
- 1 tsp Dried Ginger
- 3-4 Zucchinis, Spiralized with a Spiralizer
- 1 Red Bell Pepper, cut into slices
- 1 Cup Red Cabbage, shredded
- 1 cup Carrots, cut into matchsticks
- 1/4 cup Cilantro, chopped
- 1/4 cup Crushed Almonds
- Spicy Almond Sauce:
- 1/4 cup Almond Butter
- 1 tbsp Lime Juice
- 2 tbsp Coconut Aminos
- 1 tbsp Sesame Oil
- 1 tbsp Chili Paste
- 1/2 tsp Dried Ginger
- 1 Clove Garlic, minced
- Water as needed to thin
Add ingredients for spicy almond sauce into a food processor or blender and blend together
Add water if need be to thin out
Spiralize zucchini using spiralizer and set in colander over bowl to drain
Heat olive oil in saute pan on medium heat
Once hot add bite sized chicken breast pieces to pan and brown on one side stir to cook other side
Add 1 tbsp of coconut aminos and ginger
Cook chicken through and set aside
Toss spiralized zucchini in spicy almond sauce
To assemble add dressed zucchini noodles to bowl and top each bowl with:
Sliced bell pepper, shredded cabbage, matchstick carrots, and chopped cilantro
Add 4 oz of chicken to each bowl and garnish with crushed almonds
Drizzle leftover spicy almond sauce on top