Quick Fix: Zucchini noodles star in summer 'pasta' salad

Almost no cooking time is needed for this Chicken and Zucchini Noodles "Pasta" Salad. / Linda Gassenheimer/TNS

I doctored up a rotisserie chicken and used zucchini noodles to make this very quick and easy "pasta" salad. Zucchini is at its peak now, and here is a great way to use it. You can buy the zucchini noodles in the market or make your own using a spiralizer. There's almost no cooking needed for this summer dish.

The salad is dressed with a mayonnaise sauce. Adding a little warm water to mayonnaise creates a smooth sauce that can be used in many recipes.


- If using rotisserie chicken, remove the skin and bones. You may also use cooked chicken breast.

- If zucchini noodles are not available, use angel hair pasta cooked according to package instructions.


- To buy: 3/4 pound bought rotisserie or cooked boneless, skinless chicken breast, 1 jar reduced-fat mayonnaise, 1 small jar prepared horseradish, 1 bottle honey, 1 bunch fresh basil, 1 container green beans, 1 container zucchini noodles, 1 bunch scallions, 1 red bell pepper, 1 whole-wheat baguette

Chicken and Zucchini Noodles "Pasta" Salad

3 tablespoons reduced-fat mayonnaise

3 tablespoons warm water

2 tablespoons prepared horseradish

1 tablespoon honey

1/2 cup fresh basil leaves, torn into bite-size pieces

1 cup green beans, cut into 1-inch pieces

8 ounces zucchini noodles (about 2 cups)

3/4 pound bought rotisserie or cooked boneless, skinless chicken breast (about 2 cups)

1/2 cup sliced scallions

1 red bell pepper, cut into 1-inch pieces (about 1 cup)

2 slices whole-wheat baguette

Mix mayonnaise with warm water until smooth.