If you follow me on Instagram, you know I’ve been obsessed with my new OXO spiralizer. This Spiralized Cucumber Chicken Waldorf Salad has been on the dinner table almost every night the past week. I wasn’t sure what to expect with cucumber “noodles,” but they are amazing!
They do taste like cucumber, but they have an uncanny similarity in texture to cold noodles. And they are certainly just as fun to eat as traditional noodles!
I previously bought a Paderno Spiralizer, after seeing it used by many bloggers. I don’t know what I am missing, but it was so difficult to use! We did use it– but not often. I loved the result, but it was a workout! It didn’t stick well to the counter, so I had to actively press it down and hold it back while trying to push the veggies through. It was pretty much a 2 person job.
We’ve been making this exact salad over and over again, but we have also added other salad toppings. Really, if you don’t have all the ingredients in this recipe, just use the cucumber noodles as a base.
Is anyone else having a hard time letting go of recipes with summer produce?! This salad is my in-between compromise. Apple season is certainly coming, but the fresh crunchy cucumber noodles still scream hot summer weather. Refreshing. Cooling.
Tips for Spiralized Cucumber Chicken Waldorf Salad:
- If you don’t have a spiralizer, you could try peeling the “noodles” with a vegetable peeler, similar to how I peel the zucchini in this salad. However, I think the thin spaghetti-like noodles made from a spiralizer are part of what makes this salad so special and unique.
- I made a creamy cashew dressing for this salad, reminiscent of the mayo dressing on a classic Waldorf Salad. It’s delicious- however, most of the time when we eat these, we just drizzle with olive oil, balsamic, and lemon juice, and enjoy it just as much. If you don’t want to go buy cashew butter, no worries!
- The cucumber noodles are a great lettuce replacement — you could top them with any of your favorite salad toppings/dressings and have a similarly fun-to-eat-salad.
Yields 2 large salads
This cooling summer salad is as delicious as it is fun to eat! The classic flavors of a Waldorf Salad, updated with a healthy cashew based dressing, and on a fun bed of fruit and veggie "noodles." To save time, use leftover chicken rather than preparing the chicken in the recipe. We also love this salad with a simple drizzle of olive oil, balsamic vinegar, and lemon juice.
15 minPrep Time
15 minTotal Time
- 1 large English cucumber
- 1 large apple (honey crisp or pink lady work well)
- 3/4 cup red grapes, halved
- 1/2 cup celery, chopped
- 1/2 bell pepper (orange or yellow), sliced thinly
- 2 tablespoons sunflower seeds (toasted)
- 2 tablespoons walnuts (raw)
- 1/4 cup parsley, finely chopped
- 1 chicken breast (I used [url href="http://www.vitamin-sunshine.com/grilled-moroccan-chicken/"]Grilled Moroccan Chicken[/url])
- 3 tablespoons lemon juice
- 1 1/2 tablespoons red wine vinegar (balsamic is also very good!)
- 2 tablespoons cashew butter (mine was salted)
- 1 tablespoon olive oil
- 1/2 teaspoon dill (or 1 tablespoon chopped fresh dill)
- pinch of sea salt (optional, if using unsalted cashew butter)
- Prepare chicken, or plan on using left over chicken, rotisserie chicken, etc.
- Spiralize cucumber and apple using the small noodle blade.
- Top the cucumber and apple "noodles" with grapes, celery, peppers, walnuts and sunflower seeds.
- Chop chicken and add to the top. Garnish with parsley.
- Add all dressing ingredients to a blender, and blend until smooth and creamy. Add sea salt to taste (optional).
- Serve salads with dressing.