Chilled Asian Zoodle Salad with Chicken and Avocado

gluten freemeat & poultrypaleo
Chilled Asian Zoodle Salad with Chicken and Avocado

Chilled Asian Zoodle Salad with Chicken and Avocado

Every year, a personal resolution of mine is to cook from more cookbooks. And I fail, always.

I guess I’m always focusing on creating my own original recipes and writing recipes for MY cookbooks, cooking from other people’s cookbooks doesn’t happen.

Alas, it’s 2018, and I’m starting off strong with a recipe from one of my fellow food blogging friends’ cookbooks: Michelle Tam of Nom Nom Paleo and her latest cookbook, Ready or Not!

Chilled Asian Zoodle Salad with Chicken and Avocado

Now, I’m not Paleo (I don’t label my diet at all, I eat EVERYTHING), but let me tell you, Michelle makes Paleo look GOOD. All of her recipes in this book look so delicious (and proved by this recipe, they are!), and the best part is that they are meant to be meal planning friendly. First off, she shows you step-by-step how to make each recipe (I know, incredible, right?!) and then she tells you how to repurpose, reuse, and reheat them! And in this recipe, I spy the Inspiralizer!!

Chilled Asian Zoodle Salad with Chicken and Avocado

If you’re a busy person (or a person with a lot of family member mouths to feed), this book is for you! The book is graphically awesome, like the whole Nom Nom Paleo brand is!

Of course, I had to recreate one of her spiralized recipes and this Chilled Asian Zoodle Salad with Chicken and Avocado did not disappoint. While, of course, spiralized veggies, chicken, and avocado are delicious, the real star here is the Ginger Sesame Sauce – I COULD DRINK IT! It was so good, I saved the leftovers in the refrigerator and ended up tossing it with some salad greens and it made a great dressing!

Chilled Asian Zoodle Salad with Chicken and Avocado

I love supporting other women who are running their own businesses, cranking out cookbooks, and hustling to help their readers eat healthier everyday! One of the reasons I love what I do is because of the food blogging community – I’ve made some great friends through this industry (some IRL, some through the computer screen) and I love sharing their work with you too, in case you don’t already follow them!

So, cheers to cooking from more cookbooks this year! Tell me – do you like when I recreate recipes from other people’s cookbooks? I’d love the feedback!


Nutritional Information & Recipe

Serves 4

Chilled Asian Zoodle Salad with Chicken + Avocado

25 minPrep Time

25 minTotal Time

Save RecipeSave Recipe


  • For the Ginger Sesame Sauce:
  • 1 tablespoon sesame seeds (or 1 tablespoon tahini)
  • ½ cup extra-virgin olive oil
  • ¼ cup rice vinegar
  • ¼ cup fresh orange juice
  • 2 tablespoons coconut aminos
  • 2 garlic cloves, minced
  • 2 tablespoons peeled and minced ginger
  • 1 teaspoon toasted sesame oil
  • Kosher salt
  • For the noodles:
  • 4 cups cooked and shredded chicken
  • 4 medium zucchini, Blade D, noodles trimmed
  • 2 medium carrots, Blade D, noodles trimmed
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 scallions, thinly sliced
  • 1 avocado, peeled, seeded and thinly sliced
  • black sesame seeds, to garnish


  1. Combine all of the ingredients for the Ginger Sesame Sauce in a high-speed blender or food processor, and puree until smooth. Set aside ½ cup of it and save the rest for future meals (it’s good, you’ll want to!)
  2. In a large bowl, toss together the noodles, chicken, and Ginger Sesame Sauce. Season with salt to taste.
  3. Add the fresh herbs and scallions. Top with sliced avocado and sesame seeds, and serve.

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Shea Kohr says:
I love that you show recipes from other books! I’m going to order Nom Nom Paleo (I have both your books and have preordered your third). My question: can you think of what could be used in place of orange juice? OJ has too many carbs for what I am doing (Ketogenic Diet for fighting my Stage 4 Ovarian Cancer). LOVE your books/blog etc!!!
MC says:
I would think that you could zest about a tablespoon of orange peel and then add maybe 1/8 cup water as a substitute for the orange juice.
Anonymous says:
Orange blossom water would also give it a delicate orange flavor and the liquid you might need
Eugenia says:
I love all the recipes I have tried from your books and blog. The one thing I am confused is why I cannot see the older posts from your blog. I do have some that I made more then once and now I do not have access to them.
Meaghan says:
If you go to the "recipes" section of the website, you can find all of our recipes broken down by category:
Susan says:
Looks so good! But what are cocunut aminos and where can I get them?
Ali Maffucci says:
It's a gluten-free, Paleo version of soy sauce! You can also use tamari -- or, if not gluten-free/Paleo, use soy sauce!
Wendy says:
I love my Inspiralizer and your recipes and cookbooks (I have both books and am eagerly awaiting the third!)...but I can no longer see nutritional stats/Weight Watchers points with your most recent blog recipes. Why?
Meaghan says:
Hi Wendy! We supply nutritional information on all of our original recipes. This is not one of our own recipes, so we do have nutritional information for it! And we are no longer posting WW points. We are very sorry for any inconvenience!
eticexpert says:
  VEGGIE NOODLE SALAD WITH PEANUT SAUCE Save Recipe Print Recipe Ingredients Makes 2-4 servings FOR THE PEANUT SAUCE 1/2 cup vegetable broth 1/4 cup creamy peanut butter 1 teaspoon chili garlic sauce or hot sauce (add more to taste) 1 1/2 tablespoons honey 1 1/2 tablespoons soy sauce (I use Braggs Liquid Aminos) 1 minced garlic clove 1/2 freshly squeezed lime juice (or use the whole thing if its a small lime) FOR THE SALAD 1/4 pound spaghetti, cooked according to package directions 2-4 tablespoons neutral oil, like vegetable Salt, for adding a pinch to the pan (1/8 teaspoon) when cooking each vegetable 1 cup loose packed sugar snap peas, ends trimmed 1 large zucchini, spiralized or thinly sliced 2 cups broccoli, trimmed and sliced 1 large or 2 small carrots, spiralized or thinly sliced 2 baby Bok Choy, trimmed and quartered 1/3 of a red pepper, thinly sliced TO GARNISH 2 scallions (green onions)thinly sliced 2-3 tablespoons salted peanuts, for garnish 2 tablespoons flat leaf (Italian) parsley, chopped Instructions MAKE THE PEANUT SAUCE Combine all ingredients in a food processor or medium-sized bowl, and process or whisk together until creamy and combined.
João Cauã says:
Conheça agora 10 vantagens da maca peruana.
Marijke Talyarkhan says:
Good to share recipes fr other cookbooks! Approve! Nice Blog BTW!
Mary says:
I'm thinking of trying this salad with poached salmon instead of chicken as I'm hosting a vegetarian meal. Do you think I need to make any other changes?
Linda Martin says:
Loved this salad. Used the dressing again today on another salad. Great job. Thanks.

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