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.
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.