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Recipe Summary

active:
20 mins
total:
35 mins
Servings:
12
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add zoodles to a large bowl. Using kitchen shears snip zoodles into 3-4-in. lengths. Add spinach.

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  • Cut chicken horizontally to a thickness of about 1/2-inch. Season with salt and pepper. In a very large skillet, heat 1 Tbs. olive oil over medium-high heat. Add chicken and cook for 2 minutes per side. Cover and reduce heat to low. Cook for 10 minutes (165°). Transfer chicken to a cutting board. Cool and cut into bite-sized pieces.

  • Add chicken and pesto to zoodle mixture. Toss to combine. Top with the shaved Parmesan cheese and basil leaves. Serve chilled or at room temperature.

Get It to the Party

The salad can be assembled without the pesto and refrigerated up to 24 hours before the potluck. Toss with pesto just before transport

Nutrition Facts

176 calories; fat 10g; cholesterol 44mg; saturated fat 2g; carbohydrates 4g; mono fat 1g; insoluble fiber 1g; sugars 3g; protein 16g; vitamin a 1932.7IU; vitamin c 17.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.7mg; vitamin b6 0.5mg; folate 48.5mcg; vitamin b12 0.1mcg; sodium 270mg; potassium 354mg; calcium 88mg; iron 1.1mg.
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