Pesto Chicken And Zucchini Noodle Salad Recipe
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • 2 ½ ounces fresh basil leaves
  • ⅓ cup pine nuts
  • ⅓ cup grated Parmesan
  • 1 garlic clove, crushed
  • 1 teaspoon lemon juice
  • ⅔ cup olive oil
  • ½ teaspoon sea salt
  • ⅓ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 pound chopped boneless, skinless chicken breast
  • Salt and black pepper, to taste
  • 3 large zucchini
  • 1 ½ cups halved cherry tomatoes
  • ½ pound mini mozzarella balls
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons pine nuts
Directions
  1. To make the pesto, add the basil leaves, pine nuts, Parmesan, crushed garlic, lemon juice, olive oil, sea salt, and black pepper to a food processor.
  2. Blend the ingredients for 20–30 seconds to form a chunky pesto. Set to one side.
  3. Heat up 2 tablespoons olive oil in a frying pan over medium-high heat.
  4. Add the chicken to the pan, then season well with salt and pepper.
  5. Fry for 5–6 minutes, stirring occasionally, until cooked through. Set to one side.
  6. Using a spiralizer, spiralize the zucchini into a large bowl.
  7. In a separate, large bowl, combine the spiralized zucchini, pesto, chicken, cherry tomatoes, and mozzarella balls.
  8. Toss everything together to coat it thoroughly in the pesto.
  9. Serve the salad, topped with more basil leaves and a sprinkling of pine nuts.‌