A spiralizer makes quick work of this calorie-friendly cucumber salad with roasted chicken and a spicy Thai peanut dressing.
I’m a fan of Thai peanut sauces and dressings, and think they worked perfectly with cucumbers fresh from my neighbor’s garden (lucky me!). But cucumber salad alone wouldn’t keep me satisfied for too long, so grilled chicken brushed with the same Thai peanut dressing balances out this low-calorie meal.
If you’re a veggie lover and a spiralizer hasn’t made it into your kitchen cupboard yet, you’re missing out.
I can’t count the variety of make-my-life-easy kitchen tools I’ve purchased over the years, and most of them end up in the donation box because they’re always difficult to clean. Quick chopping tools don’t save me time if they take half an hour to clean.
This is not the case with my spiralizer. It has two blades for noodles, and one blade for curls. It takes less than 30 seconds to soap and wash – no food stuck in the blades that I can’t quickly pick out, and no fuss.
I’m not being paid to promote this must-have slicer, I truly believe it’s an easy way to get the family to eat the same old veggies they would turn down simply because they’re fun to eat!
Okay, that’s enough about spiralizers, and don’t worry if you don’t want yet another kitchen gadget in your cupboards, sliced or peeled cucumber would work fine too.
My cucumber noodles make a nice replacement for traditional noodles and make a pretty looking plate, don’t they?
Who says lower calorie meals can’t be completely satisfying and delicious, not me!
Roasted Chicken Breast and Cucumber Noodle Salad with Thai Peanut Sauce
20 minPrep Time
20 minCook Time
40 minTotal Time
- 24 ounces chicken breast, lightly pounded to an even thickness
- 3 large cucumber, peeled and run through a spiralizer, or peeled into noodles with a vegetable peeler, then drained through a colander, and spread on paper towel to remove moisture.
- 2 teaspoons garlic, crushed
- 3 tablespoons peanut butter, smooth
- 4 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons low sodium soy sauce
- 1 teaspoon honey
- 1 pinch crushed red pepper flakes
- 1/8 cup chives, minced
- 1/3 cup fresh basil leaves, thinly sliced
- 1/4 cup peanuts, chopped
- Preheat the oven to 400 degrees and spray a nonstick cookie sheet with cooking spray.
- Combine garlic, peanut butter, rice vinegar, lime juice, soy sauce, honey and red pepper in a jar and shake well. Remove 6 tablespoons to a small bowl to pour over chicken.
- Place chicken on the cookie sheet and lightly sprinkle with salt and pepper.
- Roast the chicken for 15 minutes, then brush the 6 tablespoons of peanut sauce over the top and roast another 5 minutes until the chicken is no longer pink in the middle.
- While chicken is cooking, combine cucumber with remaining sauce and fold in chives, fresh basil and chopped peanuts and refrigerate.
- Serve chicken sliced over salad.
Food energy: 359kcal
Weight Watchers PointsPlus 8
Saturated fatty acids: 2.64g
Monounsaturated fatty acids: 5.77g
Polyunsaturated fatty acids: 3.72g
Total fat: 12.13g
Calories from fat: 109
Carbohydrate, by difference: 11.90g
Total dietary fiber: 3.13g
Total lipid (fat): 13.90g
Total sugars: 5.88g
FYI – this Thai Zucchini Noodle Soup makes a light and healthy fall soup.