Cashew Butter Chicken Zucchini Noodle Salad
This isn't your typical chicken salad. Creamy cashew butter dressing coats tender chicken and crisp zucchini noodles for a meal that's fresh, satisfying, and full of texture. It's a recipe I love making ahead because the flavors only get better as they sit.
Servings: 4
Ingredients
- For the Salad:
- 1 lb chicken breast
- 2-3 large zucchini
- 1 red bell pepper diced
- 2 carrots chopped
- 1/2 cup shredded purple cabbage
- 1/3 cup chopped green onion
- 1/4 cup freshly chopped cilantro for garnish
- 2 tbsp sesame seeds for garnish
- For the dressing:
- ½ cup cashew butter
- ¼ cup coconut aminos or GF soy sauce
- 2 tbsp honey
- ⅓ cup apple cider vinegar
- 2 tbsp sesame oil
- 2 tbsp avocado or olive oil
- 2 tbsp chopped fresh ginger
- 1 large clove minced garlic
- 2 tbsp water*
Instructions
- Begin by cooking your chicken breast. Pound them so they are thinner and easier to cook. Heat up a large skillet to medium - medium high heat. Add in a tbsp oil. Salt and Pepper your chicken breasts and add them to the skillet. Cook for 4-5 minutes per side (depending on thickness of chicken), until no longer pink. Set aside,
- Spiralize your zucchini noodles and set inside a large bowl.
- Now make the dressing: in a blender or food processor combine cashew butter, coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. While motor is running, add avocado oil. If dressing is too thick, add in addition 1-2 tbsp water. and blend.
- Now assemble the salad: Toss all the vegetables inside bowl with zucchini noodles. Top with chicken and add dressing. Continue to toss until everything is well coated.
- Serve with garnished cilantro and sesame seeds.