Slice veggies as indicated above. Place in a large salad bowl.
To prepare kelp noodles, open kelp noodle package and dump out water.
Place kelp noodle 'block' on cutting board and cut through with a large knife. I like to cut into quarters.
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.
Mix all dressing ingredients in a blender or with a whisk. Reserve until after the salad is put together.
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.
Alternatively, grill over a hot grill after seasoning for 5-8 minutes on each side, again until cooked through.
Remove chicken and set aside to cool.
Drain kelp noodles after 10-20 minutes soaking in the water. Add to the vegetables and toss with your hands or salad tongs.
Cut chicken in bite-sized pieces and add to salad.
Add dressing and toss again.
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 204Calories 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.