Salads
Chicken alfredo zucchini salad
This chicken alfredo zucchini salad is an simple light high-protein low-carb dinner that you can make in 15 minutes without much cooking! And it's tasty!
By now, we've eaten plenty of raw zucchini and have so far, survived. At this point, we're turning courgettes into ribbons with a peeler in our sleep. You wake us up in the middle of the night, we're holding a peeler and a zucchini in each hand. Ready to go. The last recipe we made was this chicken alfredo zucchini salad with Parmesan dressing and it’s pretty notable. It’s solid for summer or whenever you want a lighter meal that doesn’t require cooking.
It’s a satisfying low-carb high-protein dinner that you can prepare in 15 minutes. But who’s counting.
As Mrs. Robinson said: we're not trying to seduce you. And if you don’t know who Mrs. Robinson is, Google can help you.
You can use some rotisserie chicken or whatever kind of cooked chicken you have, we're pretty sure any type of cooked protein will do in the salad; we’re not doing science here.
Hope you enjoy the recipe:
gather ingredients 
slice zucchini into ribbons 
assemble 
- Yield: 2
- Prep: 15 minutes
- Total: 15 minutes
Ingredients
- 1 zucchini, scliced into ribbons
- 1 1/2 cup cooked chicken, chopped (or as needed)
- a handful basil leaves
- 2 garlic cloves
- 1/4 lemon, juice of
- 1/3 cup Parmesan cheese, grated + extra for topping
- 2 tbsp olive oil
- 1-2 tbsp water
- 2 tbsp scallion greens
- handful arugula, chopped
- salt and pepper (as needed)
Method
- In a small blender, blend grated Parmesan cheese, garlic, lemon juice, basil, olive oil, water (start with 1 tbsp - add more only if too thick), a pinch of salt and pepper to make a creamy dressing.
- Use a peeler to slice the zucchini into ribbons, avoiding the seeds. You can also use a spiralizer if you like a different shape of zucchini pasta. We prefer this because there's only a peeler to clean up after.
- Add the zucchini pasta to a bowl.
- Top with chicken, scallions, arugula and the dressing.
- Serve with extra Parmesan cheese, scallions and arugula on top. Then mix and add salt and pepper if needed (we didn't need any).
