Cold Chicken Sesame Noodles

• 2 medium carrots peeled, cut into 4-inch sections
• 2 cucumbers medium, cut into 4-inch sections
• 1 yellow squash medium, ends trimmed, cut into 4-inch sections
• 1 cup edamame shelled, cooked
• 2 cups soba noodles cooked, about 8 ounces dry
• 8 ounces cooked chicken chopped, light and dark meat
• 1/4 cup toasted sesame oil
• 1/2 cup almond butter
• 1/3 cup reduced sodium soy sauce
• 1/3 cup rice vinegar unseasoned
• 2 tablespoons toasted sesame seed
• 1 tablespoon chopped cilantro
• 3 tablespoons sliced almonds toasted

1. Attach Spiralizer attachment to KitchenAid(R) Stand Mixer. Center one carrot piece on fruit and vegetable skewer; attach to Spiralizer. Attach extra fine spiralizer blade and position at end of carrot. Place large bowl under blade to catch spiralized vegetables. Turn stand mixer to speed 4 and process until blade reaches end of carrot. Repeat with remaining carrots, cucumbers and squash pieces. Add edamame, noodles and chicken to vegetables in bowl.
2. Whisk Dressing ingredients until well blended; add to bowl with vegetables. Toss lightly.
3. Sprinkle each serving with cilantro and almonds.

carrots, cucumbers, sections, edamame, noodles, chicken, sesame oil, almond butter, soy sauce, rice vinegar, cilantro

Taken from www.yummly.com/recipe/Cold-Chicken-Sesame-Noodles-2139545 (may not work)