Rotisserie Chicken Zucchini Noodles
with artichoke-spinach pesto / apple cucumber salad
Bright green artichoke-spinach pesto makes a flavorful sauce for quick-cooking zucchini noodles.
Smarts: If you're using marinated artichokes in oil, reserve some of the oil and use it to add to the pesto instead of olive oil. You’ll get more flavor this way.
- Rotisserie chicken - 1/2, shredded
- Zucchini - 12 oz, turned into noodles with a spiralizer or peeler
- Oil, cooking - 1 Tbsp
- Artichoke-spinach pesto (ingredients listed separately) - ~2 cups
- Walnuts - 1/4 cup
- Artichoke hearts - 8, drained and rinsed
- Baby spinach - 2 oz
- Garlic - 1 clove, peeled
- Oil, olive - 2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Vinegar, apple cider - 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 3 Tbsp
- Cucumbers - 6 oz, chopped (use a seedless variety if available)
- Apples - 1, chopped
- Baby spinach - 5 oz
Toast walnuts - (This step is optional; skip if you toasted the walnuts on Tuesday.) If you’d like the walnuts toasted, spread them out on a sheet pan and roast in a 400F / 204C oven until fragrant, 5 to 7 minutes, shaking the pan halfway through cooking. (Can be done up to 5 days ahead)
Rotisserie chicken - (Skip if chicken was prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Make pesto - Combine walnuts, artichoke hearts, spinach (portion for pesto), garlic, olive oil (portion for pesto), salt, and pepper in a food processor. Pulse until thickened, adding some water if needed to help it blend. Add more salt and pepper if needed. (Can be done up to 5 days ahead)
Make dressing - Whisk together vinegar, mustard, and olive oil (portion for salad). Season with some salt and pepper. (Can be done up to 5 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.) (Can be done 1 day ahead)
Cucumbers / Apples - Prep as directed.
Heat a skillet or nonstick pan over medium heat. Add cooking oil and then rotisserie chicken to heated oil. Saute until chicken is warmed through and golden in spots. Add zucchini and saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
Remove pan from heat and gently fold in pesto, adding some warm water if needed to help everything come together.
Toss together cucumbers, apples, and spinach (portion for salad). Add dressing until salad is dressed to your liking.
Serve zucchini noodles with salad on the side. Enjoy!
Yummmmm... and so easy. We used our homemade basil pesto and it was delish.0 Helpful
Was a hit with the family and easy to put together!0 Helpful
Easy to put together for a weeknight meal!0 Helpful
Quick and easy - used store bought pesto - just need to remember to add the greens to the cart. Added pecans to the salad.0 Helpful
Big hit!0 Helpful
The melts tasted SO creamy and indulgent, probably thanks to the massive amount of pesto! (I didn't even like the pesto that much by itself - probably overdid the baby spinach a little - but everything tasted fantastic put together.) We subbed shredded Swiss/Gruyere cheese with no issues.0 Helpful