Spiralized Asian Chicken Salad
•1 yellow zucchini, ends trimmed
•1 carrot, peeled and ends trimmed
•2 cups baby spinach
•2 cups shredded cooked rotisserie chicken
•1 cup snow peas, sliced diagonally
•1 red pepper, thinly sliced
•2 green onions, thinly sliced diagonally
•1/4 cup chopped fresh cilantro
•1/4 cup toasted slivered almonds
•1/4 cup vegetable oil
•1/4 cup rice wine vinegar
•3 tbsp soy sauce
•1 tbsp sesame oil
•1 clove garlic, minced
•2 tsp toasted sesame seeds
•2 tsp minced fresh gingerroot
•1 tsp honey
•1/4 tsp pepper
1.Place zucchini into spiralizer chute. Press grip on sprializer into one end of zucchini.
2.Turn spiralizer on; press zucchini using pusher until dispensed into bowl.
3.Repeat with carrot. Using scissors, trim into shorter strands.
4.Place spinach in large serving bowl; add zucchini and carrot.
5. Top with chicken, snow peas and red pepper.
1.Whisk together vegetable oil, rice wine vinegar, soy sauce, sesame oil, garlic, sesame seeds, ginger, honey and pepper.
1. Drizzle dressing over salad, tossing to coat. Sprinkle with green onions, cilantro and almonds.