Chicken Pesto Zucchini Noodle Salad
What do you need?
How to make?
4 boneless-skinless chicken breasts, well trimmed and cut into 2 lengthwise pieces
1 can chicken broth, preferably low-sodium + about 1/2 can water
1/2 cup diagonally sliced green onion
2 medium-sized zucchini
salt and fresh-ground black pepper to taste
2/3 cup purchased Vinaigrette Dressing
1/3 cup pesto
2 tsp. Spike Seasoning
fresh-ground black pepper to taste
If you’re cooking the chicken, trim chicken breasts of any visible fat or undesirable parts and cut each breast in half lengthwise. Put the chicken stock + half the can of water in a small saucepan and bring to a low simmer. Add the chicken and poach for about 20 minutes, or until chicken is firm. Then drain chicken into a colander placed in the sink and let it cool. While the chicken cools, whisk together the vinaigrette dressing, pesto, Spike Seasoning, and black pepper to make the dressing. When the chicken is cool enough to handle, cut it into large bite-sized chunks, put in a Ziploc bag , add about 1/4 cup of the dressing, and let chicken marinate in the refrigerator for a couple of hours When you’re ready to assemble the salad, slice green onions diagonally to make 1/2 cup sliced green onions. Cut both ends off the zucchini and cut a slit lengthwise part way through each zucchini. Then use one of the three methods for making zucchini noodles to turn the zucchini into noodles. Put the zucchini into a salad bowl that’s big enough to hold all the ingredients and toss with the remaining dressing Add the marinated chicken, dressing from the Ziploc bag, and green onions, and stir gently to combine. Season to taste with salt and fresh-ground black pepper and serve. This wasn’t bad at all after it had been in the fridge overnight, although it was best freshly made.