Get all the benefits of stir-fry without turning on the stove!
Asian Spaghetti Squash Salad with Turkey Lettuce WrapsCourse: DinnerDifficulty: Easy
2 chicken breasts, grilled
1/2 onion sliced
2 peppers, sliced thinly lengthwise
1 zucchini, thinly sliced
1 cup broccoli florets
Sugar snap peas
1/2 cup water chestnuts
2 tbsp. low-sodium soy sauce
2 tbsp. sesame oil
1/2 tsp. Truvia
1 handful arugula
- In a large bowl, combine onion, peppers, zucchini, broccoli, peas, water chestnuts, soy sauce, sesame oil, Truvia. Mix well and let sit for 1 hour in the refrigerator.
- Remove from fridge and add in arugula
- Slice chicken breast and split into 4 portions, serve on top of the salad.