Thai Chicken Curry Salad with Cucumber Noodles

Allergens

None

Ingredients

• 2 cups cooked chicken, shredded 1 cup cucumber, spiralized into noodles 1 cup red bell pepper, julienned 1 cup carrot, julienned 4 leaves romaine lettuce 3 tbsp almond butter 2 tbsp lime juice 1 tbsp coconut aminos 1 tsp grated ginger 1 clove garlic, minced Salt and pepper to taste

Instructions

1. In a large bowl, whisk together almond butter, lime juice, coconut aminos, ginger, and garlic until smooth. Season with salt and pepper to taste.
2. Add shredded chicken to the dressing and mix well.
3. Assemble salads: Place a bed of cucumber noodles in each bowl, top with romaine lettuce, and spoon the chicken mixture on top.
4. Garnish with julienned red bell pepper and carrot.
5. Serve immediately.

Chef’s Insight

Adjust spice levels to your preference by adding more ginger or garlic