Lightened Up Chicken Caesar Zoodle Salad
Ingredients
1 cup iceberg or butter lettuce (chopped)
2 medium zucchinnis, spiralized into zoodles (about 1 cup)
1 cup cooked and shredded chicken (I used a rotisserie)
1/4 cup diced green onions
1/2 cup diced cherry tomatoes
1/2 cup croutons of choice
freshly grated Parmesan cheese for garnish
olive oil
salt + pepper
Bolthouse Farms Organic Caesar Vinaigrette Dressing
Instructions
Wrap a paper towel around the spiralized zoodles and gently squeeze to wring out excess liquid. Heat a large pan with 1-2 tablespoons of olive oil. Add the zoodles and let saute for 2-3 minutes, gently tossing while cooking. Cook until desired crunchiness (but don't overcook or they will become mush).
Remove zoodles from the pan and add the shredded chicken. Saute for several minutes until warmed. Set aside.
Divide the lettuce it two bowls. Divide the zoodles and place on top of the lettuce. Top each with the cooked chicken, then with diced tomatoes, green onions, and croutons. Serve with parmesan cheese and Bolthouse Farms Organic Caesar Vinaigrette Dressing!
**Skip cooking the zoodles and warming the chicken to make this a cold, crunchy salad--totally up to you--both ways are goooood!
Recipe by Kristy Denney at https://boysahoy.com/lightened-chicken-zoodle-caesar-salad/