- 3/4 C Salad Girl Lemony Herb Organic Vinaigrette
- 3 C fresh basil
- 1/4 C sunflower seeds
- 1 Tbsp organic sunflower oil
- 2 C grilled chicken
- 4 C fresh zucchini zoodles
- 2 C tomatoes, chopped
- 1 C Pecorino Romano cheese, grated fine
Prepare Lemony Basil Pesto
Put basil and Salad Girl Organic Lemony Herb into a bullet blender, and whirl until a paste. Add sunflower seeds, and whirl again until fully blended pesto. Lasts in fridge up to one week. Option: freeze 1/2 for another recipe.
Prepare Zucchini Pasta
Add sunflower oil to large saute' pan. On medium heat, add the chicken, stir, and add the zoodles. Gently stir and cook for 5 minutes on medium until zucchini is heated through. Turn the heat down to low/simmer, and fold in 1/2 C pesto, tomatoes, and cheese. Combine gently and serve.