Cold Sesame Noodles with Shredded Chicken

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless & skinless

• Produce

  • 1 tsp Garlic
  • 1 Scallion
  • 2 Zucchini squash, large

• Condiments

  • 1/2 tsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and white pepper
  • 1 tsp Sesame seeds
  • 1 Sprinkle With sesame seeds and chili powder

• Oils & Vinegars

  • 1/2 tsp Rice vinegar, organic
  • 2 tsp Sesame oil, toasted

• Nuts & Seeds

  • 1 1 1/2 tbsp coconut aminos

• Liquids

  • 3 tbsp Water

Found on iheartumami.com

Ingredients

• 1 lb boneless & skinless chicken breast
• 2 large zucchini squash
• 1 scallion, chopped
• 2 tsp toasted sesame oil
• 1 tsp sesame seeds (either black or white sesame seeds)
• Salt and white pepper to taste
• 3 tbsp tahini (no sugar, no salt added) W30 compliant.
• 1 1 ½ tbsp coconut aminos
• ½ tsp balsamic vinegar
• ½ tsp organic rice vinegar, W30 compliant
• 1 tsp garlic, crushed
• 3 tbsp water (or more for thinner sauce)
• Sprinkle with sesame seeds and chili powder (optional)

Directions

• Water boil the chicken breast until cooked through. Set aside to cool. Shred into thin pieces. Mix well with ingredients under “Chicken seasoning”.
• Use a peeler or spiralizer to make zucchini ribbons/noodles.
• Mix well ingredients listed under “sesame sauce combo”.
• Combine zucchini ribbons, shredded chicken, sprinkle with scallion, sesame seeds, and drizzle with sesame sauce combo.