I took a survey at the dinner table once we had all eaten our dinner the other night. It was, on a scale of 1-10, one being, “Never make this again” & ten being, “You can make this every night” what would you give this dinner. Everything I got was above a FIVE!! This was even from my picky eaters. My husband rated this an EIGHT! That’s pretty good.
This is a totally clean meal that is different than the norm and is real family winner.
It’s kind of like a warm salad. This dish is easy to make & even easier if you have some leftover chicken breast from a Roast Chicken.
Zucchini noodles from 2-4 Medium Zucchinis
4 Cups chopped Kale
2 Bell Peppers (any color) Julienned
1 Cup Cilantro Leaves Chopped
2 Cups Cooked Chicken Breast Chopped (I usually use two breasts)
1/2 Cup Roasted Pecans
1/4 Cup Sesame Oil
2-3 Tablespoons Almond Butter
2 1/2 Tablespoons Coconut Aminos
2 Tablespoons Apple Cider Vinegar (with-the-mother)
1 Date (pitted)
Juice of one Lime
1 medium Garlic Clove
1-inch piece Ginger
2-inch piece Lemongrass
1/4 cup water
Heat oven to 450º
The first thing to do is make the Zucchini Noodles. I use a spiralizer – here’s my favorite one. Grab a large baking pan, spray it with olive oil or other healthy oil & place the noodles on top. I spray the noodles too. Bake the noodles for 10-15 minutes until just starting to caramelize.
Place the pecans on a small baking pan & roast them for about 5 minutes. Watch them to make sure they don’t burn. Once they are done, you can just leave them out to cool.
While all the baking is happening you can make the sauce. I use a hand blender but you can also use a regular blender. Here’s my favorite if you don’t have one.
Place all the sauce ingredients in the blender & blend until well mixed. If it’s too thick you can add a little more water.
Once everything is chopped & cooked, just pile it all on like a salad however you want & Enjoy!