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.
Warm Salad
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
Sauce
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
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Heat oven to 450º
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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.
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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.
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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.
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Place all the sauce ingredients in the blender & blend until well mixed. If it’s too thick you can add a little more water.
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Once everything is chopped & cooked, just pile it all on like a salad however you want & Enjoy!
