Ingredients
Dressing
- ¼ cup toasted sesame oil
- ½ cup almond butter
- ⅓ cup soy sauce
- ⅓ cup unseasoned rice vinegar
- 1 Tbsp. honey
- 1 Tbsp. sriracha
- Juice from one lime, about 2 Tbsp
Chicken
- 910 g. boneless skinless chicken breasts (about 4)
- 1 tsp. sea salt
- 2 Tbsp. olive oil
Salad
- 2 medium carrots, peeled and cut into 10cm sections
- 2 medium cucumbers, cut into 10cm sections
- 1 medium yellow squash, trimmed and cut into 10cm sections
- 225 g. rice noodles, cooked according to package directions; do not overcook
Garnish
- 2 Tbsp. toasted sesame seeds
- 3 Tbsp. sliced almonds, toasted
- 2 Tbsp. sliced shallots
- 2 Tbsp. coriander, chopped
Method
Make dressing
- Attach Whisk to Stand Mixer. Measure all ingredients into mixer bowl. Mix on speed 1 for 30 seconds. Increase to speed 2 and mix until ingredients are well blended.
- Transfer dressing to mason jar or other container with tight-fitting lid. Refrigerate until ready to use. Can be made up to 3 days ahead.
Prepare chicken
- Season chicken with salt and pepper. Prepare grill or heat large skillet over medium heat. Cook chicken 3 to 4 minutes per side, until cooked through and internal temperature reaches 75°C. Let cool slightly.
- Attach Flat Beater to Stand Mixer. Add chicken to mixer bowl. Set Stand Mixer to speed 3 and shred meat, about 30 seconds. Be careful! Shredding happens fast. Set aside until ready to mix with salad. Chicken can be made 1 to 2 days ahead and stored in refrigerator.
Make salad
- Attach Spiralizer to Stand Mixer. Center carrots, one at a time, on fruit and vegetable skewer and attach to spiralizer. Place large salad bowl under blade to catch spiralized vegetables. Use fine blade to process carrots. Repeat this process with cucumbers and yellow squash.
- Add edamame, noodles and chicken to bowl. Salad can be refrigerated 3 to 4 hours.
- To serve, toss salad with the amount of dressing that suits you. Top each serving with sesame seeds, almonds, coriander and shallots. Additional dressing can be shared at the table.
