Zucchini noodles are the star of late summer ‘pasta’ salad | New

I hacked the rotisserie or bought cooked chicken breast and used zucchini noodles to make this super quick and easy “pasta” salad. Zucchini is still at its peak now, and here’s a great way to use it. You can buy the zucchini noodles in the market or make them yourself using a spiralizer. There is almost no cooking required for this summer dish.

The salad is seasoned with a mayonnaise sauce. Adding a little warm water to mayonnaise creates a smooth sauce that can be used in many recipes.

Useful tips:

If using roast chicken, remove the skin and bones.

If zucchini noodles are not available, use angel hair pasta cooked according to package directions.

Countdown:

Mix mayonnaise, water, horseradish and honey together.

Prepare other ingredients.

Make salad.

Shopping list:

To buy: 3/4 pound of purchased rotisserie or cooked boneless skinless chicken breast, 1 jar of low-fat mayonnaise, 1 small jar of prepared horseradish, 1 bottle of honey, 1 bunch of fresh basil, 1 container of green beans , 1 container of zucchini noodles, 1 bunch of green onions, 1 red pepper and 1 whole wheat baguette.

PASTA SALAD WITH CHICKEN AND ZUCCHINI NOODLES

Makes 2 servings.

3 tablespoons light mayonnaise

3 tablespoons lukewarm water

2 tablespoons prepared horseradish

1 tablespoon of honey

1/2 cup fresh basil leaves, torn into bite-sized pieces

1 cup green beans, cut into 1-inch pieces

8 ounces zucchini noodles (about 2 cups)

3/4 pound purchased rotisserie or cooked boneless skinless chicken breast (about 2 cups)

1/2 cup sliced ​​green onions

1 red bell pepper, cut into 1-inch pieces (about 1 cup)

2 slices of whole wheat baguette

Mix mayonnaise with lukewarm water until smooth. Mix horseradish and honey. Add half of the basil pieces and reserve the rest to add to the finished salad. Microwave the green beans for one minute. Add the zucchini noodles, green beans, chicken, green onions and red pepper to a large bowl. Add the mayonnaise sauce and mix with the salad ingredients. Divide the salad between two plates and sprinkle with the remaining pieces of basil. Serve with the baguette.

Per serving: 486 calories (26% fat), 14.1 g fat (2.4 g saturated, 3.4 g monounsaturated), 147 mg cholesterol, 51.1 g protein, 38.5 g of carbohydrates, 5.8 g of fiber, 469 mg of sodium.

Linda Gassenheimer is the author of more than 30 cookbooks, including her most recent, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]