Chicken and Zucchini Noodle Salad, Peanut Sauce

 In Stuff We Say


  • Natural peanut butter : 1/3 cup
  • low-sodium soy sauce – or to taste : 3 tbsps
  • scallion – coarsely chopped : 1
  • ginger root – grated fresh or jarred : 2 tsps
  • agave nectar : 2 tbsps
  • rice vinegar or white wine vinegar : 3 tbsps
  • chili powder: 1 tsp
  • cayenne pepper – to taste: 1/2 tsp
  • zucchini – cut into strips: 2 1/2 lbs
  • small broccoli florets: 2 1/2 cups
  • red bell pepper – diced: 2
  • scallions, thinly sliced – optional: 2
  • cooked boneless skinless chicken breast – grilled: 8 oz
  • mandarin orange sections – in water: 1 cup


We used a mandolin slicer but a spiral slicer will yield similar results for zucchini noodles.  The grilled chicken can be warm or cold.

  1. If the peanut butter is soft, you can just combine the ingredients for the sauce in a bowl and whisk together. Otherwise use a food processor and process until smooth. Set aside.
  2. Cut the raw zucchini with a mandolin or spiral slicer using the fine or medium blade. Transfer to a serving bowl. Cut the long strands with kitchen shears to a manageable length.
  3. Add the broccoli, red pepper, scallions, chicken (cut into bite-sized pieces) and mandarin orange sections.
  4. Pour about half of the sauce over the “noodle” mixture and toss together. Add more sauce as needed to moisten everything. Let stand for a few minutes before serving.  Pass the remaining sauce around for anyone who wants a bit more on their portion.

Nutritional facts per serving: Calories 344; Protein 30g; Total Fat 10g; Carb. 37g; Fiber 8g

Recent Posts

Start typing and press Enter to search