spiralizing recipes - salads - asian chicken and noodle salad

asian chicken and noodle salad

Chicken and noodles served in a salad rather than a soup. Since peanuts and peanut butter are off the menu for GF diets, consider making this with almond butter for a change.



4 servings

Prep time

20 minutes plus 1 hour refrigeration




1523 mg

Dietary fiber

6.2 g

Total fat

19.9 g

Total carbs

55 g


39.8 g


  • 3 cups zucchini or yellow squash noodles, flat cut

  • 2 cups cooked chicken breast cut in bite-size pieces

  • ½ cup creamy peanut butter

  • 3 Tbsp. water

  • 4 Tbsp. gluten-free soy sauce

  • 3 Tbsp. rice vinegar

  • 2 Tbsp. chili-garlic sauce

  • 2 Tbsp. grated fresh ginger

  • 1 Tbsp. light brown sugar

  • 1 small bunch cilantro, leaves only chopped

  • 1 bunch green onions, sliced thin

  • 2 medium carrots grated

  • 1 bell pepper, cut in matchsticks


  • Blanche the noodles if you desire a softer noodle. Otherwise leave raw.
  • In a large serving bowl, combine the noodles, chicken, grated carrots, bell pepper, cilantro, and green onions.
  • In a food processor or blender, combine the peanut butter, soy sauce, chili-garlic sauce, brown sugar, and water. Blend until smooth. If the dressing is too thick, add a little more water.
  • Pour dressing over salad and toss to coat. Chill for an hour.

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