Ingredients:
- 2 medium-sized zucchinis
- 1 cup cooked chicken breast, diced or shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pesto sauce, homemade or store-bought
- 1/4 cup toasted pine nuts
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Prepare the zoodles: Wash and trim the ends off your zucchinis. Using a spiralizer, turn the zucchini into noodles, aka ‘zoodles’. If you do not have a spiralizer, you can use a vegetable peeler to create thin strips.
- Drain zoodles: Lay out the zoodles on paper towels and sprinkle lightly with salt. Let them sit for a few minutes to release excess moisture. Gently pat them dry to avoid soggy salad.
- Cook zoodles (optional): If you prefer your zoodles to be slightly cooked, you can sauté them in a pan over medium heat with a little olive oil for 2-3 minutes until tender but still crisp.
- Combine ingredients: In a large bowl, combine the zoodles, cooked chicken, cherry tomatoes, and pesto sauce. Toss everything together until the zoodles are well coated with the pesto.
- Add toppings: Sprinkle toasted pine nuts and grated Parmesan cheese over the salad. Season with salt and pepper to your liking.
- Garnish and serve: Garnish with fresh basil leaves if desired. Serve immediately or chill in the refrigerator before serving for a refreshing meal.
Cook’s Notes:
For a healthier version, you can opt for a lighter pesto sauce or make your own using fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and lemon juice. Additionally, grilling the chicken adds a nice smoky flavor to the salad. This dish is versatile, and you can add your choice of veggies, nuts, or cheese to customize it to your taste.