Summer Zoodle Salad
Spiralized zucchini with fresh corn, roasted capsicum and chicken breast drizzled with a lime-chilli vinaigrette
Servings: 5 servings
Calories: 385kcal
Ingredients
- 850 grams chicken breast or 4 large chicken breasts
- 3 large red capsicum- sliced and deseeded
- 1 large red onion- peeled and quartered
- 250 grams corn kernels
- 5 large zucchini- washed and spiralized
- 5 ripe truss tomatoes
- 1 bunch radish- washed and thinly sliced
- 1 handful fresh parsley- washed and torn
Chilli Lime Vinaigrette
- 2 limes- for juice
- 2 tsp maple syrup or honey
- 25 ml extra virgin olive oil
- 2 tsp chipotle powder
- 1 tsp ground cumin seeds
- 1 large garlic clove- minced
- 2 tsp chilli flakes
Instructions
- Preheat the oven to 180°C
- Lay the capsicum out on a flat baking sheet, season with salt and roast for 30-40 minutes or until lightly charred
- Scatter the chopped onions on a separate baking tray, add these to the oven and roast for 10 minutes
- Dice and poach the chicken breast- roughly 7-10 minutes
- Spiralize your zucchini and combine with fresh ingredients. Add in the roasted vegetables, shred the chicken and throw these in.
- Add the dressing ingredients to a small bowl and whisk to combine.
- Serve the salad and drizzle with the dressing. Top with a generous scattering of parsley and freshly ground pepper.
Notes
Calories: 385kcal
Carbs: 31.6g | Fat: 8.5g | Protein: 59.1g
