Chicken Pesto Zucchini Noodle Salad (Low-Carb, Gluten-Free, Can Be Paleo)

4 boneless-skinless chicken breasts, well trimmed and cut into 2 lengthwise pieces (or use about 4 cups diced leftover chicken)

1 can (14 oz.) chicken broth, preferably low-sodium + about ½ can water

½ cup diagonally sliced green onion

2 medium-sized zucchini (about 10 inches long)

salt and fresh-ground black pepper to taste

subheading: Dressing Ingredients:

⅔ cup purchased Vinaigrette Dressing (I used Newman's Own Olive Oil and Vinegar Dressing)

⅓ cup pesto (I used my Basil Pesto with Lemon)

2 tsp. Spike Seasoning (or use any all-purpose seasoning of your choice)

fresh-ground black pepper to taste

(To make this salad Paleo, make Basil Vinaigrette with homemade vinaigrette to replace this dressing.)

Directions at kalynskitchen.com

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