One of my new favorite meals is a combination of a few classics . . . Chicken Caesar salad and a noodle casserole.
This was one of the recipes born out of random ingredients that I had to magically use to make a quick weeknight dinner appear.
- Caesar dressing with no lettuce?
- Zoodles with no sauce?
- Ground chicken – why did I buy that in the first place?
Sometimes this experiment doesn’t turn out so well, but this time we had a winner. Chicken Caesar Zoodles turned out to be healthy, super quick, one pot meal.
The only downside. . . there weren’t any leftovers for lunch. Next time I think I will double the recipe and make it during meal prep for work lunches. It was great warm and I think it would be equally good from the fridge.
Ingredients:
- 1 lb Ground Chicken (or you could use leftover chicken breast)
- 2 tbs Avocado Oil
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 3 Zucchini, cut into short noodles*
- 4 tbs Caesar Dressing (I used Primal Kitchen**)
- 4 tbs Parmesan Cheese, shredded
- 1 cup Cherry Tomatoes
- 4 strips Turkey Bacon, cooked and chopped
Instructions:
- Heat avocado oil in a large skillet over medium high heat. Add ground chicken and stir until cooked through.
- Add zucchini noodles, salt and pepper to the pan and toss with chicken. Sauté 2-4 minutes until zoodles are “al dente”.
- Add Caesar dressing and toss to coat.
- Separate mixture into 4 bowls. Top with desired toppings – Parmesan cheese, cherry tomatoes, bacon (avocado would be great too but I didn’t have any).
*To make the zucchini noodles I use my spiralizer on the thick noddle setting. I cut my long strips into about 2 inch sections. I put my zucchini in a bowl lined with papers towels and sprinkled with salt for about 30 minutes to draw out the water. I squeeze out the excess water before adding to my saute pan. This keep the noodles “al dente” instead of soggy.
**I love Primal Kitchen dressing because it is thick, creamy, dairy free, and made with avocado oil. I highly recommend all their products!
