Zucchini Spirals Chicken Salad with Creamy Avocado Dressing

Serves: 4

32 MIN

Prep Time: 25 minutes

Cook Time: 7 minutes

Ingredients

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

Directions

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) basil. Transfer 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.