Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!

• 24 oz zucchini noodles
• 4 cups kale chopped
• 1 small red bell pepper julienned
• 1 small yellow bell pepper julienned
• 1 cup fresh cilantro leaves chopped
• 2 cups cooked chicken breast cubes
• 1/2 cup roasted cashews

• 1/4 cup sesame oil
• 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
• 2 1/2 tablespoons coconut aminos
• 2 tablespoons distilled white vinegar
• 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
• 1 tablespoon lime juice fresh squeezed is best!
• 1 medium garlic cloves
• 1/2 tablespoon ginger paste
• 1/2 tablespoon lemongrass paste

• 24 oz zucchini noodles
• 4 cups kale chopped
• 1 small red bell pepper julienned
• 1 small yellow bell pepper julienned
• 1 cup fresh cilantro leaves chopped
• 2 cups cooked chicken breast cubes
• 1/2 cup roasted cashews

• 1/4 cup sesame oil
• 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
• 2 1/2 tablespoons coconut aminos
• 2 tablespoons distilled white vinegar
• 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
• 1 tablespoon lime juice fresh squeezed is best!
• 1 medium garlic cloves
• 1/2 tablespoon ginger paste
• 1/2 tablespoon lemongrass paste

1. In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
2. Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
3. In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...