Perfect for summer, this recipe is inspired by the Szechuan flavors of Dandan noodles. We've subbed in shredded veggies for a more nutrient dense version with 7 net carbs. Add Shiritaki noodles, zoodles, or whole wheat spaghetti to bulk this dish up even more.
poached chicken from first step, cooled and shredded
3cupsshredded red cabbage
1carrot, peeled and shredded
1English cucumber, sliced thinly
1/4cupgreen onion, chopped
Bulk it up with one of these options
1packageangel hair shirataki noodles, cooked and rinsed in cold wateroptional
2cupsZucchini noodles (zoodles)optional
8ozwhole wheat spaghetti, cooked and rinsed in cold wateroptional
In a large pan with a lid, bring Taking Stock Classic Bone Broth and star anise to a simmer. Add chicken breast. Cover and cook until the thickest part of the chicken breast registers 165 degrees on a thermometer for 15 seconds (about 8 minutes).
Remove chicken and let cool. Strain and cool chicken broth.
Make sesame sauce
Whisk together all sesame sauce ingredients.
In a large bowl, toss together chicken salad ingredients.
If using noodles, toss in with other salad ingredients.
Add sesame sauce a little at a time, toss to incorporate and repeat.
Salt to taste. Serve chilled or at room temperature. Can be made up to one day in advance.