Thai Zoodle Salad

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  Zucchini(1920g)
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  Chicken Breast, Grilled(480g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Carrots(480g)
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  Cabbage, Green(480g)
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  Bean Sprouts(240g)
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  Cilantro, Fresh(120g)
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  Peanuts(120g)

Instructions

1. 1Spiralize the zucchini into noodles and set aside in a colander to drain excess moisture for 5 minutes.
2. 2Shred the carrots and cabbage by hand or using a box grater, then roughly chop the cilantro and set all vegetables in separate bowls.
3. 3If the chicken breast is raw, slice it into bite-sized pieces, then cook over medium-high heat in a skillet with a small amount of oil for 6–8 minutes, stirring occasionally, until no longer pink and internal temperature reaches 165°F. If already cooked, shred or dice it and set aside.
4. 4Lightly toast the raw peanuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden, then coarsely chop and set aside.
5. 5Divide the drained zucchini noodles evenly among 6 airtight containers, then layer the cooked chicken, shredded carrots, cabbage, bean sprouts, and cilantro on top of each portion while ingredients are still warm.
6. 6Top each container with the toasted peanuts, seal, and refrigerate until ready to serve (up to 4 days).
7. 7When ready to eat, drizzle with your preferred Thai dressing and toss gently to combine all ingredients.