1poundbonelessskinless chicken breasts or thighs (or protein of choice)
1English cucumber, spiralized
1carrot, grated (about 1/2 cup)
Salt and pepper
2tablespoonschopped cilantro leaves
2tablespoonschopped basil leaves
1tablespoonchopped mint leaves
2tablespoonschopped green onions, white and palest green parts only
Creamy Peanut Sauce Dressing (below)
Additional lime wedges, for garnish
Creamy Peanut Sauce Dressing:
1/3cuppeanut butter (check the label for no sugar added)
1/3cupfull fat canned coconut cream/milk (check the label for no sugar added)
Juice of 1/2 lime
2tablespoonsrice vinegar or white vinegar (check the label for no sugar added)
1tablespoonsoy sauce or coconut aminos
1/8teaspoonground cayenne (optional for heat)
Marinate chicken or meat in Lime Cilantro Marinade for 1-4 hours in fridge. Grill meat until cooked thoroughly and then set aside to cool. Slice thinly when cooled.
Arrange spiralized zucchini and cucumber onto a large baking sheet or clean kitchen towel. Season with salt and pepper, and let sweat 10-15 minutes. Dab excess water dry.
In two large salad bowls, split the spiralized zucchini, cucumber, and add grated carrot. Then add the chopped cilantro, basil, mint, and green onions.
Whisk together all Creamy Peanut Sauce Dressing ingredients. Toss into both salads, then top with sliced chicken and garnish each with an additional lime wedge.
This dish utilizes the Lime Cilantro Marinade recipe, which is my one of my favorites for grilled meats in the summer. Feel free to use beef, pork, or fish, as they all taste delicious in this marinade.This recipe is dairy free but contains peanuts. You can sub almond butter for peanut butter, if desired. Try to find an English cucumber as it has fewer seeds and works better for spiralizing. Or you can use little Persian cucumbers.You can thin out the dressing with additional coconut milk, or add water, 1 tablespoon at a time.