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Creamy Herbed Chicken Zoodle Salad | Gay Lea
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Photo for - Creamy Herbed Chicken Zoodle Salad

Creamy Herbed Chicken Zoodle Salad

Here’s a light and crisp entrée salad with a vibrant presentation that is quick to prepare and bursting with fresh flavours.

  • Yields: 4
  • Preparation: 15 minutes

Ingredients

  • 1/3 cup (75mL) HEWITT'S - Goat Milk Sour Cream
  • 2 tbsp (30mL) olive oil
  • 1 tbsp (15mL) lemon juice
  • 1 tsp (5mL) lemon zest, finely grated
  • 1 garlic clove, minced
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/4 cup (60mL) herbs, fresh, assorted and finely chopped (such as chives, basil, parsley and tarragon)
  • 4 cups (1L) spiralized zucchini “zoodles”
  • 1 cup (250mL) grape tomatoes, halved
  • 1 cup (250mL) edamame
  • 1/2 cup (125mL) corn kernels
  • 2 cups (500mL) chicken, cooked and shredded

Instructions

  1. Whisk together sour cream, olive oil, lemon juice, lemon zest, garlic, salt and pepper. Stir in herbs. Toss with zucchini until evenly coated. Arrange in shallow serving bowl.
  2. Scatter tomatoes, edamame and corn over salad. Top with chicken. Serve immediately. (Can be covered and refrigerated for up to 3 hours.)
  • Replace chicken with cooked shrimp, surimi crab or drained and rinsed canned chickpeas if desired.

Tips:

Photo of - Creamy Herbed Chicken Zoodle Salad

Ingredients

  • 1/3 cup (75mL) HEWITT'S - Goat Milk Sour Cream
  • 2 tbsp (30mL) olive oil
  • 1 tbsp (15mL) lemon juice
  • 1 tsp (5mL) lemon zest, finely grated
  • 1 garlic clove, minced
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/4 cup (60mL) herbs, fresh, assorted and finely chopped (such as chives, basil, parsley and tarragon)
  • 4 cups (1L) spiralized zucchini “zoodles”
  • 1 cup (250mL) grape tomatoes, halved
  • 1 cup (250mL) edamame
  • 1/2 cup (125mL) corn kernels
  • 2 cups (500mL) chicken, cooked and shredded

Products Used

HEWITT'S - Goat Milk Sour Cream Photo of - HEWITT'S - Goat Milk Sour Cream