FoodWage
MANGO-ZUCCHINI NOODLE SALAD
Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. In this Clean Eating recipe, zucchini and carrots are tossed with a spicy mango and avocado dressing, and topped with chicken and crunchy cashews.
Ingredients for servings
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10 ounces boneless, skinless chicken breasts about 2 breasts
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1.5 cups low-sodium chicken broth
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1 clove garlic thinly sliced
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1.5 teaspoon minced fresh ginger
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0.5 medium avocado pitted and peeled
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2.5 cups frozen mango chunks thawed
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6 tablespoons loosely packed fresh cilantro leaves divided
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2 tablespoons fresh lime juice
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1 teaspoon reduced-sodium soy sauce certified gluten-free if necessary
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0.25 teaspoon Sriracha sauce
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3 large zucchini ends trimmed
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1 large carrot ends trimmed and peeled
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0.25 cup raw unsalted cashews
Salad
Directions
In a small saucepan, place chicken in a single layer. Pour in broth, then add garlic and ginger. Cover and bring to a boil on medium-high. Reduce heat to a simmer, place cover on pan, and cook until chicken is no longer pink, 8 to 10 minutes. Transfer to a cutting board. When cool enough to handle, shred or chop.
Meanwhile, increase heat to high, and boil broth mixture, uncovered, until liquid is reduced to 0.25 cup, 6 to 8 minutes. Let cool to room temperature.
In a blender, combine avocado, mango, 4 tablespoons cilantro, lime juice, soy sauce, Sriracha and broth mixture; blend on high speed until creamy and smooth.
Working with 1 piece at a time, place zucchini into a spiral slicer and turn crank to create long strands that resemble spaghetti noodles. Repeat with carrot. Always read directions for your spiral slicer, as instructions may vary by brand. If you don’t have a spiralizer, you can make this salad by cutting the zucchini and carrots into really thin matchstick strips.
In a large bowl, toss zucchini and carrot strands with mango mixture to coat. Let stand for 5 minutes. Add chicken to bowl, tossing to coat. Sprinkle with cashews and remaining 2 tablespoons cilantro.