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. Serve with lime wedges. A nice addition to this recipe would be coarsely chopped roasted peanuts.
Ingredients
Canned unsweetened light coconut milk
¼ cup(s)
Lime zest
1½ tsp
Fresh lime juice
4 Tbsp
Powdered peanut butter
4 Tbsp
Fresh ginger
1 Tbsp
Garlic
1 large clove(s)
Fish sauce
2 tsp
Sriracha chili sauce
2 tsp
Agave nectar
2 tsp
Table salt
½ tsp
Carrots
4 large
Uncooked yellow summer squash
1 medium
Cooked skinless boneless chicken breast
2 cup(s), chopped
Scallions
4 medium
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.