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.