Summer squash noodles with chicken and peanut sauce
Light unsweetened coconut milk
Fresh lime juice
Powdered peanut butter
1 tbsp(s), peeled and grated
1 clove(s), medium, crushed through garlic press
Asian fish sauce
Sriracha chili sauce
Yellow summer squash
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, or shredded chicken
4 medium, cut into matchstick-thin strips
- 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