Thai Chicken & Zucchini Noodle Salad with Spicy Peanut Sauce

Directions

1. Whisk together the dressing: mash or mince the garlic and ginger, then mix with peanut butter, soy sauce, lime juice, and crushed red pepper until smooth.
2. Wash and dry the carrots and zucchini, trim the ends, and cut them into thin noodle-like strips using a julienne peeler or similar tool; place in a large bowl.
3. Season the chicken with salt and pepper. Heat a skillet with a thin layer of virgin coconut oil over medium heat, then cook the chicken until browned and cooked through, about 3–4 minutes per side. Let it rest briefly, then cut into bite-sized pieces.
4. Add a bit more coconut oil to the skillet, then sauté the carrot and zucchini noodles just until barely tender, about 2–3 minutes; transfer them back to the large bowl.
5. Stir in the chopped cilantro leaves with the rest of the salad ingredients.
6. Add the chicken pieces to the salad bowl and toss everything together to combine; slice or crumble the grilled flavors through the noodles, and keep the dressing ready for serving.
7. To serve, divide the salad into bowls, drizzle with the peanut sauce, and sprinkle with sesame seeds before eating.