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Chicken Satay Zoodle Salad Recipe

Chicken Satay Zoodle Salad Recipe – Lemon-marinated chicken on spiralized “zoodles” w/peanut satay dressing. Hearty, crunchy, w/a week worth of vitamins!

Course Entree, Salad
Cuisine American, American/Asian Fusion
Keyword Chicken, Zoodle
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 549 kcal
Author Holly Sander


For The Chicken:

  • 1/2 cup freshly squeezed lemon juice, normally 2 lemons
  • 1/3 cup olive oil for marinade, plus 2 tablespoons for cooking
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh thyme, chopped
  • 2 pounds boneless skinless chicken tenderloin strips

For The Peanut Satay Dressing: (This makes more dressing than needed. Recipe can be cut in half if less is preferred.)

  • 1/2 cup rice vinegar
  • 4 tablespoons reduced sodium Tamari (Gluten-free soy sauce)
  • 2 tablespoons sesame oil
  • 4 tablespoons honey
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons sesame seeds, toasted
  • 2/3 cup extra virgin olive oil
  • 2/3 cup organic creamy peanut butter (no sugar added)
  • 2 tablespoons fresh lime juice (1 lime)
  • 2 teaspoons Sriracha sauce
  • 1/2 teaspoon crushed red pepper flakes (optional)

For The Salad:

  • 2 medium zucchini squash, "zoodled"
  • 3 carrots, peeled and shredded
  • 1 cucumber, julienned
  • 1/2 head purple cabbage, thinly sliced
  • 1 red bell pepper, seeds and veins removed and thinly sliced
  • 8 ounces snap peas, sliced in half
  • 1 jalapeno pepper, thinly sliced (for garnish, optional)
  • 6 scallions, sliced on the diagonal
  • 1/4 cup chopped cilantro for garnish
  • 2/3 cup salted dry-roasted peanuts smashed


For The Chicken:

  1. In a medium bowl, whisk together lemon, olive oil, salt, pepper, and thyme. Pour into a resealable bag, add chicken, coat thoroughly, and refrigerate for 30-60 minutes.
  2. Add the remaining 2 tablespoons olive oil to a saucepan and bring to medium-high heat. Saute the chicken for 4 minutes, then flip each piece and cook for 3-4 more minutes. Use a meat thermometer to ensure that the internal temperature has reached 165 degrees F. Cook chicken in batches to be sure to not overcrowd the pan.
  3. Once cooked, set aside while preparing the salad.

For The Peanut Satay Dressing:

  1. Combine all ingredients in a mason jar and ensure lid is tightly sealed.
  2. Shake until all ingredients are thoroughly combined.

For The Salad:

  1. Spiralize the zucchini and place in a large bowl.
  2. Remove seeds & veins from the jalapenos, then slice into 1/4-inch slices.
  3. Shred the carrots, julienne cucumbers and slice the scallions on the diagonal. Chop the cabbage into thin ribbons, and slice the snap peas in half lengthwise.
  4. Combine all the vegetables (except for jalapeños and cilantro) in a large mixing bowl and gently fold them together.
  5. Place peanuts in a resealable bag, and lightly hammer them with meat hammer or a rolling pin to break them into smaller pieces.
  6. To serve, plate the vegetables, add 1-3 cooked chicken tenderloins, sprinkle with peanuts, drizzle with peanut satay dressing, and garnish with sliced jalapeño and chopped cilantro.

Recipe Notes

Prep time includes 30 minutes to marinate the chicken.

If no spiralizer is available then use a carrot peeler to make long ribbons of zucchini.


You can also grill the chicken tenders on a 350-400 degree grill for 3 minutes a side or until the internal temperature reaches 165 degrees F.


You can also use boneless skinless chicken breasts in place of the chicken tenders. Just cut each breast lengthwise into 2-3 strips.