Zucchini Noodles with Chicken and Ginger Dressing
Food and Wine Magazine, Mar 2016, p.84
I've been interested in the 'spiralized' vegetable craze but haven't wanted to buy yet another kitchen appliance. Fortunately, my mom gave us a handheld vegetable shaver (from the Asian grocery store) a while back, so voila -- we were able to do without a new spiralizer gadget.
I wouldn't call these 'noodles' or even a pasta salad (there's no pasta in it!); it was a nice, pretty healthy, flavorful salad.
Ingredients: canola oil, lemon juice, fresh ginger, garlic, scallions, toasted sesame seeds, zucchini, watercress, shredded rotisserie chicken, Kosher salt, pepper
- Used extra virgin olive oil instead of canola oil
- Left out the watercress
- Added fresh spinach
- Added fresh basil
- Since the recipe calls for 1/4 cup of finely grated peeled fresh ginger and 1/2 tsp finely grated garlic, I cooked both for a little bit so the dressing wouldn't be as strong/pungent. Next time, I think I'll cook just half of the ginger and garlic and leave the rest 'raw.'