- 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 half 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.