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Chicken and Zucchini “Pasta” Salad

July 10, 2019 by towers

This is one of those light summer dishes that could be a meal in itself and that can be assembled very quickly–but you have to have all the ingredients in your refrigerator, and some of them are from recipes I have shared previously.  These are marinated red onions, homemade mayo (yes, you could use store-bought), and ginger carrots (yes, you could use plain grated carrots).  You will need a vegetable spiralizer to make zucchini “noodles”.  And, of course, you will need some leftover chicken.

Serves 2

1 medium-small zucchini (no more than 10 inches long and 2 1/2 inches in diameter–it should not have seeds developing in it)

1/4 cup marinated red onions plus 2 Tbsp. of the marinating liquid

1/2 cup ginger carrots or grated carrots

1/3-1/2  cup mayonnaise (if you use more chicken you will need more mayo)

1-2 cups of chopped leftover chicken

salt and pepper to taste

Spiralize the zucchini (see directions for this by following the link above for the previous post on zucchini “noodles”.)  Mix in all the other ingredients and stir well.  Add salt and pepper to taste.  Eat immediately as the zucchini will start to “wilt” and the salad get watery after 10 minutes or so.

Filed Under: Monica's Recipes Tagged With: healthy chicken salad

Chicken Salad w/ Zucchini Noodles

July 9, 2015 by towers

Here’s a light summer salad that can serve as a meal.  This recipe packs in a lot of health-promoting ingredients–coconut oil, cultured veggies (sauerkraut), avocado, pasture-raised chicken–and leaves out the stuff that  weighs us down–pasta and mayo made with refined oils.  And did I mention it’s fast to prepare?

You will need a vegetable spiralizer ( I have a Paderno) to make the zucchini noodles.  I’m hearing that children love making and eating these noodles so this is a very worthwhile investment if you don’t yet have one.

Serves 2

2 1/2 Tbsp. organic coconut oil, melted

1 Tbsp. yellow mustard

1 tsp. balsamic vinegar

1/2 tsp. sea salt

1 tsp. hot pepper sauce or 1/4 tsp. cayenne (optional)

1 Tbsp. finely chopped onion

1/4 to 1/2 cup sauerkraut (I used homemade spicy sauerkraut or you can buy it in the refrigerated section in a health food store preferably made with organic veggies. )

1 zucchini (about 2 inches in diameter and 8 inches long), spiralized

1 cup chopped, cooked chicken (I used leftover Roasted Chicken)

1 avocado pitted, skinned and cut into cubes

4 cups chopped romaine lettuce

For the dressing, mix the first 6 ingredients very well in a medium-sized bowl.  Add the sauerkraut and stir.  Spiralize the zucchini (be sure to slit it half way thru lengthwise before you spiralize so your “noodles” are not too long) and stir the “noodles” into the mixture until well-coated with the dressing.  Next add the chicken and avocado.   Place 2 cups of chopped romaine in each salad bowl.  Spoon 1/2 the “noodle” mixture on top of the lettuce in each bowl.  Serve immediately as the noodles do not remain crisp for long.

Filed Under: Monica's Recipes Tagged With: healthy chicken salad, mayo-free chicken salad recipe, spiralized zucchini recipe

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