Spiralizer Thai Vegetable and Chicken Salad

Spiralizer Thai Vegetable and Chicken Salad
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 large English cucumber
  • 1 large yellow squash
  • 1 large, thick carrot, peeled
  • 3 cups cooked shredded chicken
  • 1 cup toasted sliced almonds
  • 1/2 cup fresh cilantro, chopped
  • 1/3 cup fresh basil, sliced
  • 2 tablespoons sesame oil
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 2 teaspoons honey
  • 1/2 teaspoon dried crushed red pepper 
  • 1/2 teaspoon coarse black pepper

Directions

  1. Using a spiralizer, make spirals of cucumber, squash and carrot. In a large bowl, stir together vegetable spirals, chicken, almonds, cilantro and basil.
  2. In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic, ginger, honey, crushed red pepper and black pepper until well blended. Pour over vegetable mixture and toss until well blended.
  3. Cover and refrigerate several hours for flavors to blend or until ready to serve.

Serves: 4

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