Zucchini, Carrot, and Chicken Veggie Noodle Salad
Ribboned zucchini and carrot with grilled chicken, grains, and cream cheese, tossed in Kewpie Carrot Dressing. A colorful veggie-forward salad.
Ingredients (Serves 2)
- 1/2 zucchini, trimmed and shaved into ribbons (100g)
- 1 pack baby leaf greens (50g)
- 1/6 carrot, peeled and shaved into ribbons (30g)
- 2 cherry tomatoes, quartered (18g)
- 1/2 chicken thigh (130g)
- 40g cream cheese
- Salt and pepper, to taste
- Cooking oil, as needed
- 1 packet (40g) 10-ingredient bean and grain mix
Kewpie Carrot Dressing, to taste
Instructions
- Trim the zucchini and shave into long ribbons using a peeler. Peel and shave the carrot into ribbons. Quarter the cherry tomatoes.
- Season the chicken thigh with salt and pepper. Heat oil in a pan and cook until fully done. Cut into bite-size pieces.
- In a bowl, combine the cream cheese with the bean and grain mix and toss lightly.
- Place baby greens on a serving plate. Top with the veggie ribbons, chicken, tomato, and cream cheese mix. Drizzle with Kewpie Carrot Dressing before serving.
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