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Zucchini Spirals Chicken Salad with Creamy Avocado Dressing

Serves: 4
32 MIN
Prep Time: 25 minutes
Cook Time: 7 minutes


Zucchini Spirals Chicken Salad with Creamy Avocado Dressing

  • 1 pkg. (340 g) frozen Green Giant* Veggie Spirals Zucchini
  • 2 cups (500 mL) pre-cooked chicken breast, shredded
  • 2 cups (500 mL) baby arugula
  • ½ cup (125 mL) avocado, peeled and cored
  • 1 tbsp (15 mL) olive oil
  • ¼ cup white wine vinegar
  • ½ tsp (2.5 mL) honey
  • ¼ cup (60 mL) basil leaves
  • ¼ cup (60 mL) red onion, thinly sliced
  • ¼ cup (60 mL) red wine vinegar
  • 1 tbsp (15 mL) sugar


In a small bowl stir together red wine vinegar, sugar and red onion. Set aside until onion pickles and turns bright pink, 15 – 20 minutes.

In a small food processor, puree avocado, olive oil, white wine vinegar, honey, 1 tbsp (15 mL) basilTransfer to a bowl, season with salt and pepper and set aside.

In a large pot, boil veggie spirals as per package instructions. Strain well and gently fold together noodles and arugula with ¼ cup (60 mL) of dressing. Transfer to a serving platter or plates. Top with shredded chicken, pickled red onion and garnish with remaining basil leaves. Serve with extra dressing on the side.