Three years after everyone else, I am officially obsessed with my spiralizer. My go-to blade is the spaghetti one, but I decided to do the middle one with linguini or bucatini-sized cuts. As much as I love this “recipe,” I was getting a little bored with the combination. I didn’t heat the noodles at all this time, and actually chilled everything together for a little bit before serving.
I like to keep these pre-cooked chicken breasts in my freezer for quick meals, and Ben likes them too. Tyson makes a lot of varieties, but I’ve been getting these from Aldi because they’re like half the price.
The dressing is my favorite part and my new favorite dressing, in general. If you can’t find Bolthouse Farms Avocado Cilantro Yogurt Dressing, use something similar, like a southwest ranch or something like that. I love this dressing because it’s thick and flavorful, but still only has 40 calories per serving. I’ve completely given up non-yogurt creamy dressings. And I’ve almost given up sour cream in favor of yogurt (but sometimes Greek yogurt just doesn’t cut it, you know?). But this dressing is sooo good and has so much avocado flavor, it’s amazing.
This salad is really filling and only takes about 10 minutes to put together. I estimate about 250 calories are in this whole meal. Enjoy!
Total Time: 10 minutes
Difficulty Level: Easy
2 small-medium zucchini, spiralized on the middle blade
1 jalapeno, sliced thin
2 scallions, sliced on a bias
3-4 heirloom grape tomatoes (or whatever kind looks the best), halved or quartered
Salt and Pepper
Pre-cooked chicken breasts
Juice of 1/2 lime
- Toss the zucchini, jalapeno, scallions, tomatoes, and dressing together in a large bowl. Transfer to a serving bowl, and sprinkle with salt and pepper. Set aside (or in the fridge).
- Meanwhile, microwave the chicken according to package directions. Slice into bite-sized pieces. While it’s hot, squeeze the lime juice over the chicken.
- Add the chicken to the salad, and enjoy!