Get out your julienne spiralizer! It’s time to make a healthy serving of today’s recipe! It gets better day after day as you eat the leftovers from your fridge, so I usually double this recipe. I use my spiralizer on the thinest noodles setting, but you could make them any thickness that you prefer.
|Spiralized Thin Zucchini Noodles|
Zucchini Pasta Chicken Salad
Makes 4 Servings
2 medium organic zuccchinis
2 medium organic yellow squash
1 organic tomato, diced
1 cup black olives, diced (preservative free)
1 lb free-range chicken, cooked and shredded
1/4 cup fresh parsley, chopped
1/3 cup olive oil
1 Tbsp Bragg’s apple cider vinegar
Juice of half a lemon
1/2 tsp dried basil
1 tsp organic unsweetened mustard
Sea salt and fresh pepper, to taste
1.) Using your spiralizer, make noodles out of the zucchinis and yellow squash. (TIP: Keep the zucchini and squash cores for soups/stocks or stir fry dishes.)
2.) In a large sauce pan, bring a few cups of water to boil. Place steam in bottom of pan and steam the zucchini and squash noodles for about 5 minutes or until tender. Remove from heat and drain.
3.) Toss together the noodles, chicken, tomatoes, olives, and parsley.
4.) In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss to combine. Enjoy warm or chill for a few hours before serving.