Ingredients:
- 1/4 cup light unsweetened coconut milk
- 1 1/2 tsp lime zest
- 4 Tbsp fresh lime juice
- 4 Tbsp Peanut Butter & Co. Original peanut powder
- 1 Tbsp ginger root, peeled, grated
- 1 large garlic clove, crushed through garlic press
- 2 tsp fish sauce
- 2 tsp sriracha chili sauce
- 2 tsp agave nectar
- 1/2 tsp table salt
- 4 large uncooked carrots
- 1 medium yellow summer squash
- 2 cups, chopped cooked skinless boneless chicken breasts, or shredded chicken
- 4 medium uncooked scallions, cut into matchstick-thin strips
- 1/2 cups cilantro
Instructions:
In a small bowl, whisk together coconut milk, lime zest and juice, peanut butter powder, ginger, garlic, fish sauce, sriracha, agave and salt; set aside.
Spiralize carrots; add to a large bowl. (Cut carrots in half widthwise to make them easier to spiralize.)
Spiralize zucchini; add to large bowl with chicken, scallions and cilantro. Add dressing; toss to coat.
Serving Size:
2 cups
Notes:
Serve with lime wedges. A nice addition to this recipe would be coarsely chopped roasted peanuts (could affect SmartPoints).
