Summer squash noodles with chicken and peanut sauce
2
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Spiralized yellow squash stands in for spaghetti in this lightened up version of Thai chicken noodle salad.
Ingredients
Canned unsweetened light coconut milk
¼ cup(s)
Lime zest
1½ tsp(s)
Fresh lime juice
4 tbsp(s)
Powdered peanut butter
4 tbsp(s)
Ginger root
1 tbsp(s), peeled and grated
Garlic
1 clove(s), large, crushed through garlic press
Asian fish sauce
2 tsp(s)
Sriracha chili sauce
2 tsp(s)
Agave nectar
2 tsp(s)
Table salt
½ tsp(s)
Carrots
4 large
Yellow summer squash
1 medium
Cooked skinless, boneless chicken breast
2 cup(s), chopped, or shredded chicken
Uncooked scallions
4 medium, cut into matchstick-thin strips
Cilantro
½ cup(s)
Instructions
1
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.
2
Spiralize carrots; add to a large bowl. (Cut carrots in half widthwise to make them easier to spiralize.)
3
Spiralize zucchini; add to large bowl with chicken, scallions and cilantro. Add dressing; toss to coat.
4
Serving size: 2 cups
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