Chicken Pesto Zoodles Salad
fresh basil leaves
– or tofu – diced
tamari – wheat free soy sauce
– diced (optional)
To make the pesto, add all the ingredients except the lemon juice to a food processor, and blend until smooth. You often need to stop mid way, and scrape down the edges, then blend again.
Add a little squeeze of lemon juice and blend again.
Place in the fridge overnight. When freshly made the pesto often tastes bitter. It needs time for the sweetness of the basil and nuts to combine so is best left for 24 hours before use.
To make the zucchini noodles use a vegetable spiralizer, or if you don’t have one of those, you can use a vegetable peeler, and peel the zucchini into strips instead – it will work just the same.
Add the zucchini noodles to a steamer, and once the steamer is boiling, steam for 3 minutes, then remove from the heat.
In a fry pan, heat the olive oil over a high heat, add the chicken and cook for 1-2 minutes, stirring occasionally.
Add 1 tablespoon of pesto, and 2 teaspoons tamari to the pan with the chicken and cook for a further 1-minute, stirring to coat the chicken in the sauces. If using tofu, use exactly the same method.
Add the zucchini noodles into a large bowl.
Add 2 tablespoons pesto and using some tongs or two spoons lift the noodles up and down from the bowl to stir in the pesto.
Once it’s well coated, add the rest of the ingredients into the bowl, then stir to combine.
Serve into 2 bowls and enjoy.