Thai Chicken Cucumber Salad
4 boneless skinless chicken breasts
1 T paprika
1 T garlic powder
cayenne
salt
bacon fat 🤷🏼♀️
4 cucumbers, spiralized
1 pkg Pasta Zero Shirataki Spaghetti
2 red bell peppers, thinly sliced
2 shallots, sliced
3 scallions, sliced
1 c cilantro, chopped
3/4 c peanuts
lime slices
3/4 c peanut butter
1/2 c chopped peanuts
1 T coconut aminos
1 T rice vinegar
2 T chili paste
3 cloves garlic, minced
2 T boiling water
Chicken
Preheat the oven to 350. Coat the chicken on all sides with the spices. Heat the bacon fat in a grill pan over medium high heat. Brown the chicken on both sides and place them in an oven safe pan. Bake 25 minutes. Let them cool.
Sauce
Combine the peanut butter, peanuts, coconut aminos, rice vinegar, chili paste, and garlic. Whisk in 2 T boiling water. Set aside to cool.
Salad
Drain and rinse the pasta. Combine the spiralized cucumber, pasta, pepper, shallots, cilantro, scallions, and peanuts. Toss and add the sauce. You could also toss in the chicken here, but I served it on top to be extra.
I want to note that weird chemistry will happen if you put the lime juice in the sauce. Just serve them on the side!!
Recipe inspired by:
https://www.savorytooth.com/cold-peanut-noodle-salad/?utm_source=pinterest&utm_medium=social&utm_campaign=2
