This fresh and colorful salad is chock-full of flavor and healthy too!
2 cups rotisserie chicken
2 cups zucchini noodles (zoodles)
1 red pepper, cut into strips
1 yellow pepper, cut into strips
fresh cilantro, amount to taste
additional vegetables (optional)
2/3 cup natural peanut butter
1/4 cup Bragg coconut liquid aminos (gf) or soy sauce
2 tablespoons Allulose, honey flavored sweetener (gf) or sweetener of choice
2 tablespoons sesame oil
1/4 teaspoon red chili flakes
1 teaspoon minced garlic
1 tablespoon Chinese vinegar or white vinegar
1/4 cup water
- Cut chicken into bite size pieces. Prepare zoodles. Wash and cut peppers into thin strips. Wash and chop cilantro.
- Combine all ingredients into a large bowl. Or… I like to store each ingredient in separate, smaller bowls so I can make a custom salad for myself throughout the week!
- Combine all sauce ingredients in the bowl of a small food processor. Puree until smooth. Add more water if you prefer a thinner consistency.
The sauce lasts approximately 1 week in refrigerator.
- Prep Time: 20 minutes
- Category: Salads
- Method: Assembly
- Cuisine: American
Keywords: Rotisserie Chicken, Noodles, Zucchini noodles, Thai, Peanut sauce, Chicken, Salad, Red pepper, Yellow pepper, cilantro