Zucchini, Carrot, and Chicken Veggie Noodle 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

1. Trim the zucchini and shave into long ribbons using a peeler. Peel and shave the carrot into ribbons. Quarter the cherry tomatoes.
2. Season the chicken thigh with salt and pepper. Heat oil in a pan and cook until fully done. Cut into bite-size pieces.
3. In a bowl, combine the cream cheese with the bean and grain mix and toss lightly.
4. 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.