Thai Mango Zucchini Noodles Salad Recipe - Clean Eating Magazine

Thai Mango Zucchini Noodle Salad with Chicken

Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.
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Thai Mango Zucchini Noodle Salad with Chicken

Thai Mango Zucchini Noodle Salad with Chicken

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 10 oz boneless, skinless chicken breasts (2 breasts)
  • 1 1/2 cups low-sodium chicken broth
  • 1 clove garlic, thinly sliced
  • 1 1/2 tsp minced fresh ginger
  • 1/2 avocado, pitted and peeled
  • 2 1/2 cups frozen mango chunks, thawed (Try: Earthbound Farms Organic Frozen Mango Chunks)
  • 6 tbsp loosely packed fresh cilantro leaves, divided
  • 2 tbsp fresh lime juice
  • 1 tsp reduced-sodium tamari sauce
  • 1/4 tsp Sriracha sauce
  • 3 large zucchini, ends trimmed
  • 1 large carrot, ends trimmed and peeled
  • 1/4 cup raw unsalted cashews

Preparation

  1. 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, covered, until chicken is no longer pink, 8 to 10 minutes. Transfer to a cutting board. When cool enough to handle, shred or chop.
  2. Meanwhile, increase heat to high and boil broth mixture, uncovered, until liquid is reduced to 1/4 cup, 6 to 8 minutes. Let cool to room temperature.
  3. In a blender, combine avocado, mango, 4 tbsp cilantro, lime juice, tamari, Sriracha and broth mixture; blend on high speed until creamy and smooth.
  4. 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. (NOTE: Always read directions for your spiral slicer as instructions may vary by brand.) In a large bowl, place zucchini and carrot strands and toss with mango mixture to coat. Let stand for 5 minutes. Add chicken to bowl, tossing to coat. Sprinkle with cashews and remaining 2 tbsp cilantro.

Nutrition Information

  • Serving Size: 2 cups
  • Calories: 205
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 35 mg
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 16 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 106 mg
  • Sugar Content: 16 g
  • Polyunsaturated Fat Content: 1 g