Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. In this Clean Eating recipe, zucchini and carrots are tossed with a spicy mango and avocado dressing, and topped with chicken and crunchy cashews.
Mango-Zucchini Noodle Salad Ingredients Directions In a small saucepan, place chicken in a single layer. Pour in broth, then add garlic and ginger. Cover and bring to a boil on medium-high. Reduce heat to a simmer, place cover on pan, and cook until chicken is no longer pink, 8 to 10 minutes. Transfer to a cutting board. When cool enough to handle, shred or chop. Meanwhile, increase heat to high, and boil broth mixture, uncovered, until liquid is reduced to 1/4 cup, 6 to 8 minutes. Let cool to room temperature. In a blender, combine avocado, mango, 4 tablespoons cilantro, lime juice, soy sauce, Sriracha and broth mixture; blend on high speed until creamy and smooth. Working with 1 piece at a time, place zucchini into a spiral slicer and turn crank to create long strands that resemble spaghetti noodles. Repeat with carrot. (NOTE: Always read directions for your spiral slicer, as instructions may vary by brand.) If you don’t have a spiralizer, you can make this salad by cutting the zucchini and carrots into really thin matchstick strips. In a large bowl, toss zucchini and carrot strands with mango mixture to coat. Let stand for 5 minutes. Add chicken to bowl, tossing to coat. Sprinkle with cashews and remaining 2 tablespoons cilantro. Nutrition Information Serves: 6 | Serving Size: 2 cups Per serving: Calories: 198; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 28mg; Sodium: 127mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 16g; Protein: 15g Nutrition Bonus: Potassium: 593mg; Iron: 9%; Vitamin A: 90%; Vitamin C: 84%; Calcium: 6%
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