Equipment Needed

• Cutting board and Knife
• Vegetable spiralizer
• Skillet
• Digital Meat Thermometer
• Saucepan
• Zester
• Immersion blender

Directions

Prep

• Wash the zucchinis and trim the ends off. Use a vegetable spiralizer to forms the noodles, break apart any super long noodles you find, then place them all in a bowl and set aside.
• Heat a skillet on medium high heat. Take the chicken breast and slice it in half, horizontally, to form two chicken cutlets. Season the chicken cutlets with salt and pepper, then, once the pan is hot, fry the chicken until the internal temperature reaches 180°, then set aside to cool.
• While the chicken is cooking, bring a pot of water to boil and make the peanut sauce. Once the water is boiling, add the zucchini noodles and cook for a minute or two, just until the zoodles are soft, then strain and rinse them with cold water until they are no longer hot.
• To make the peanut sauce, peel the ginger and garlic and grate them finely, then add them to the cup of an immersion blender with the soy sauce, water, peanut butter, rice vinegar, sesame oil, red pepper flakes and honey substitute. Puree with the immersion blender until smooth, about a minute or two.
• Wash and slice the red pepper into thin strips, then roughly chop the cashews.

Build the salad

• Once you have peanut sauce made, chicken cooked and zoodles cooled, it's time to build the salad!
• On a salad plate or dinner plate, place a layer of spinach down, about 1.5 cups per plate.
• Toss the zucchini with as much peanut sauce as you desire, then place the saucy zoodles over top of the spinach. Chop the chicken cutlets into thin strips, then divide them between the two bowls. Add the red pepper, top with more peanut sauce as desired and garnish with chopped cashews.