Asian chicken and Veggies
2 cups chicken, cooked and chopped
2 cups (16 ounces) zucchini, spiral cut, I used this spiral cutter
2 cups shredded cabbage
½ cup julienned sliced cucumbers, I used this chopper
½ cup cilantro, chopped
2 tbsp chopped green onions
¼ cup vinegar, white or apple cider
¼ cup avocado oil or olive oil
1 ½ tbsp sesame oil
1 tbsp to 1 ½ tbsp sriracha sauce, (can use this 20 Minute Homemade Paleo Sriracha Sauce recipe)
¼ tsp sea salt
1 tbsp toasted sesame seeds
preheat oven to 400 F, and lightly oil a 8×8 pan. Place zucchini noodles in pan. Bake for 10 minutes. Remove from oven , cool and drain of excess Water in a colander.
In a large mixing bowl combine: zucchini noodles, cooked chicken, cabbage, cucumbers, cilantro,and green onions.
In a medium size mixing bowl combine: vinegar, avocado oil or olive oil, sesame oil, sriracha sauce, and sea salt. whisk together thoroughly.
Pour vinegar oil mixture over chicken veggie mixture. Toss to coat in the sauce. Sprinkle with sesame seeds. Serve room temperature or cold.
Nutritional Data: Servings: 6, Serving Size: about 3/4 cup, Cal: 192, Carbs: 6 g / Net Carbs: 5 g, Fiber: 1 g, Fat: 11 g, Protein: 15 g, Sugars: 2 g, Sodium: 178 mg