Zucchini Pasta Chicken Salad

by Elise Schwartz | May 30, 2011 5:16 PM

Get out your julienne spiralizer[1]!  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[1] 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.

  1. spiralizer: http://www.amazon.com/World-Cuisine-48297-99-Tri-Blade-Vegetable/dp/B0007Y9WHQ?ie=UTF8&tag=wwwhealingcui-20&link_code=btl&camp=213689&creative=392969
  2. [Image]: http://whatscookingamerica.net/Vegetables/ZucchiniNoodles2.jpg

Source URL: http://healingcuisinebyelise.com/2011/05/zucchini-pasta-chicken-salad.html