Are you looking for an alternative to the typical summer cold pasta salad? Well, have I got the perfect recipe for you! This one is simple and fairly easy to make. I like it best the next day, so it's perfect to make it ahead of time and then carry it to your next picnic or family gathering.
1lb Boneless Skinless Chicken Breasts
1/2 TBSP Homemade Ranch Seasoning*
1 TBSP Butter
4-6 slices of cooked & crumbled Bacon
5-6 cups Zoodles (I used 3 large zucchini)
1/4 Cup diced Red Bell Pepper
1/4 Cup diced Red Onion
1/4 Cup Homemade Mayo*
Salt & Pepper (to taste)
Cut chicken up into bite-sized chunks. Heat butter in pan and add chicken and ranch seasoning to pan. Cook until chicken is no longer pink. I put my chicken in a bowl in the fridge while I finished the rest of the recipe. While the chicken is cooling, you can start boiling a large pot of water and create your zoodles by using a spiralzer or julienne peeler. I salt the water and the zoodles. Once the water is boiling, toss the zoodles in and put a lid on it. It will only take 3-5 minutes for your zoodles to soften up, so keep checking them. As soon as you can easily cut one with a fork, put them in a colander in the sink and run cold water over them. While they are draining, you can cook and crumble your bacon and cut your onions & peppers. Squeeze all of the excess water from the zoodles and put them in large bowl. Mix in the chicken, bacon, peppers, onion and mayo. Add salt & pepper to taste. As I said, this dish tastes great after the flavors have blended in the fridge for a few hours (or overnight).
*I always have mayo & ranch seasoning made and on-hand.