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I was surprised how tasty this Zucchini Noodle Chicken Salad is. It’s got an Asian spin and perfect for making ahead of time. You can prepare all the ingredients up to two days in advance and then toss everything together when you are ready to eat. I serve this as a complete meal for dinner.
4 zucchini, spiralized
1/2 pound grilled chicken breast (seasoned with garlic, Bartenura Olive Oil, salt and pepper), cut into small cubes
1 avocado, cut into small cubes
2 tablespoons Gefen Peanut Butter
1 tablespoon Glicks Soy Sauce
1 teaspoon miso
1 tablespoon Gefen Honey
1 tablespoon Gefen Sesame Oil
1/2 teaspoon chili powder
Combine peanut butter, soy sauce, miso, honey and sesame oil and chili powder in a bowl. Add a little water to thin it and set aside.
Place salad ingredients in a bowl. Add dressing and toss. Serve and enjoy!
To see more of Batsheva’s recipes go to www.kitchencoup.com or on Instagram @kitchencoup.
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