Grain-Free Confetti Chicken Noodle Salad with Lime-Almond Dressing

Bright, full of flavor and color, and made with fun kelp noodles, this salad is sure to be a new summer favorite.
Course Main dish, Salad
Cuisine GAPS, Gluten Free, Paleo, SCD
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Calories 204 kcal
Author Cara Comini


  • 2 cups sugar snap peas coarsely chopped
  • 1/4 purple cabbage thinly sliced
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 2 carrots cut into tiny cubes
  • 3 green onions just the white and light green parts, thinly sliced
  • 1 cucumber seeds removed and cut into thin strips
    For the Kelp Noodles
  • 1 package Kelp Noodles
  • 2 quarts warm water
  • 1 lime juiced
    For the dressing
  • 3 tablespoons almond butter
  • 1/3 cup coconut amios
  • 1/2 teaspoon fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon apple cider vinegar
  • 1/2 inch fresh ginger finely diced
  • 2 cloves garlic crushed
  • 2 teaspoons Tobasco sauce or other hot sauce
  • 1 lime juiced
    Grilled Chicken
  • 2 tablespoons sesame oil if cooking on stovetop
  • 1 pound chicken tenders or boneless/skinless chicken
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt


  1. Slice veggies as indicated above. Place in a large salad bowl.
  2. To prepare kelp noodles, open kelp noodle package and dump out water.
  3. Place kelp noodle 'block' on cutting board and cut through with a large knife. I like to cut into quarters.
  4. Place cut kelp noodle block in a mixing bowl and cover with warm water. Squeeze lime juice over water and allow to soften while you prepare the Almond-Lime Dressing.
  5. Mix all dressing ingredients in a blender or with a whisk. Reserve until after the salad is put together.
  6. To cook the chicken, sprinkle both sides with salt and pepper, add sesame oil to a skillet and cook over medium-high heat for 7-10 minutes on each side or until golden brown and cooked through.
  7. Alternatively, grill over a hot grill after seasoning for 5-8 minutes on each side, again until cooked through.
  8. Remove chicken and set aside to cool.
  9. Drain kelp noodles after 10-20 minutes soaking in the water. Add to the vegetables and toss with your hands or salad tongs.
  10. Cut chicken in bite-sized pieces and add to salad.
  11. Add dressing and toss again.
  12. Serve now or chill, covered overnight.

Recipe Notes

9 g net carbs per serving, omit sugar snap peas to lower carb count by 4 g per serving.

Nutrition Facts
Grain-Free Confetti Chicken Noodle Salad with Lime-Almond Dressing
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 36mg12%
Sodium 488mg20%
Potassium 559mg16%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 4g4%
Protein 15g30%
Vitamin A 3690IU74%
Vitamin C 84.6mg103%
Calcium 68mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.