2

Summer Squash Noodles with Chicken and Peanut Sauce

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

light unsweetened coconut milk

¼ cup(s)

lime zest

1½ tsp

fresh lime juice

4 Tbsp

powdered peanut butter

4 Tbsp

ginger root

1 Tbsp, peeled, grated

garlic clove(s)

1 large clove(s), crushed through garlic press

fish sauce

2 tsp

sriracha chili sauce

2 tsp

agave nectar

2 tsp

table salt

½ tsp

uncooked carrot(s)

4 large

yellow summer squash

1 medium

cooked skinless boneless chicken breast(s)

2 cup(s), chopped, or shredded chicken

uncooked scallion(s)

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
Notes
Serve with lime wedges. A nice addition to this recipe would be coarsely chopped roasted peanuts (could affect SmartPoints).

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