Despite the abundance and accessibility of fresh ingredients in the summertime, I tend to use a lot of jarred sauces and canned goods.
Why? Because it’s summer and I don’t want to be inside for too long!
Today’s recipe uses a jarred salsa verde sauce, instead of laboriously creating your own – saving you time in the kitchen! The quicker and easier, the better, right?
I love salsa verde. I love salsa, in general. One of my go-to meals when I was in college was beans, corn, bell peppers, cucumbers, spinach, and a jarred spicy chunky salsa. Pretty boring, but I loved it – because of the salsa!
If I’m dipping chips, I opt for a red salsa, but if I’m creating a bowl meal, it’s salsa verde all the way. This salsa verde is great, if you’re looking for a gluten-free, non-GMO certified version.
This chopped chicken salad is perfect for work lunches. It saves well in the refrigerator and is packed with veggies, protein, and flavor. The beautiful cucumber noodles offer that salad-like base without the salad. The noodles are more fun to eat and a great way to infuse some hydration into an otherwise flavor-packed bowl.
Cucumber noodles as a base are a versatile way to amp up your salad game. Top cucumber noodles with your favorite combinations and voila: cucumber noodle bowls! Especially in the summertime, when we want something crunchy and refreshing but don’t feel like eating a salad, hot ingredients on top of cold, raw cucumber noodles are the solution.
Alright, all this talk of summer and being out of the kitchen is making me antsy! Time to go outside!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde
10 minPrep Time
20 minCook Time
30 minTotal Time
8-10oz boneless, skinless chicken breast or 1.5 cups cubed cooked chicken
1 large ear of corn, kernels shaved off
1 teaspoon extra virgin olive oil
1/4 teaspoon chili powder
1 English seedless cucumber
1/2 heaping cup diced tomatoes (I used cherry tomatoes)
1/2 red onion, diced
1 yellow bell pepper, seeded and diced
1 large handful of cilantro, lightly chopped
1 avocado, peeled, pitted, insides chopped
1/2 cup mild jarred salsa verde
If you’re NOT using pre-cooked chicken (if you are, skip this step): fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. Remove the chicken from the water and cut into it to check its doneness; if it's still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest for 2 minutes and then slice into cubes.
While chicken cooks, cook the corn. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the corn and season with chili powder and salt. Cook until bright yellow and charred, 5-7 minutes.
Meanwhile, spiralize the cucumber with Blade A, applying light pressure so that the ribbons are thin. Pat the cucumber noodles dry with paper towels and trim the noodles with kitchen shears so that they are easier to manage.
In a large mixing bowl, combine the cucumbers, tomatoes, onions, bell peppers, cilantro, avocado, cooked corn and cubed cooked chicken. Pour in the salsa verde and toss well to combine.
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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals
my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to Inspiralized.com! 😘 #holidaygiftideas #holidaygiftguide...
a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond!
tell me how everyone's doing on their thanksgiving prep - ready? haven't even started yet? I haven't bought a single thing yet! 😇😱🤡...
got in the car and spent the day together. I needed some time alone with my husband. with little cell service and the ocean. 🌊 found it here, and I feel like a new woman. or... just the woman I am and forgot her for a sec 💁🏻♀️...
the holidays are going to be very tough and emotional for many of us this year. we're not going to spend it with the loved ones we typically do to keep one another safe and even worse, some of us will miss family we've lost to the COVID virus. 💔
something that always cheers me up is food. I've come to realize that one of the reasons it has this therapeutic effect on me is because it's a safe space for me to block out everything else and just enjoy the art of cooking. 🥄
and I realize that this will not be helpful to everyone ("oh, ali, I can't just cook it all way!"), but if it does, try to get in the kitchen and cook (or bake!) something that brings you happiness. and if it does not and you're sad right now, that's okay too. it's okay to not feel okay. 🙏🏼 I wish I could help more, but in the meantime, my love, strength, and heart goes out to you. I'm thinking of you.
but, IF food and cooking is cathartic for you too, I encourage you to make something new this year for Thanksgiving (or over whatever holiday you celebrate.) sometimes following steps in a new recipe keeps your brain focused on the task and you're able to let everything else wash away. at least that's how it is for me! I'm flipping through my cookbooks and sharing some of my favorite holiday-friendly recipes over on stories, like this one from #InspiralizedandBeyond! 📚
RICOTTA & FIG GOLDEN BEET CROSTINI with honey 🍯
makes 8-10 crostini
1 large golden beet (about 6 ounces), peeled and sliced into 1/8" thick rounds
1/4 cup ricotta cheese
5 fresh figs, diced
honey, for drizzling
arrange the beet slices on a serving platter and spread about 1 teaspoon of the ricotta on each. top evenly with the chopped figs and drizzle very lightly with honey. serve.