Zucchini Spirals Chicken Salad with Creamy Avocado Dressing Recipe

Serves: 4

Prep Time: 25 minutes

32 MIN

Cook Time: 7 minutes

Ingredients

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

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.

Zucchini Spirals Chicken Salad with Creamy Avocado Dressing Recipe

Ingredients

Directions

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