Shirataki Noodles w/Turkey and Zucchini Southwestern Salad



  • 1 pound (2-8 ounce packages) Shirataki Noodles
  • 2 cups cooked turkey or chicken strips; about 8 ounces
  • 1 large zucchini — cut in half. each slice cut into quarters
  • 1 large tomato — cut into 1/2-inch wedges
  • 1 small red bell pepper — cut into chunks
  • 1/2 cup cilantro or parsley — chopped
  • 3/4 cup Pace Picante Sauce
  • 1/3 cup creamy garlic salad dressing
  • 1/4 teaspoon salt — Optional
  • additional Pace Picante Sauce– Optional


  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine the Shirataki Noodles, turkey, zucchini, tomato, red bell pepper, and cilantro in a large bowl.
  3. Combine the picante sauce, dressing and salt in a small bowl, mixing well to blend.
  4. Pour the dressing over the Shirataki Noodles mixture and toss gently to coat all of the ingredients.
  5. Refrigerate.
  6. Serve with additional picante sauce, if desired.
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