Chicken And Zucchini Noodle Salad With Creamy Avocado Pesto | Donna Hay

Ingredients

• 1 litre chicken stock
• 1 onion, quartered
• 4 bay leaves
• 500g chicken breast fillets
• 4 zucchini (courgette) (600g), spiralised or thinly sliced using a mandoline or julienne peeler
• 250g sugar snap peas, trimmed and halved
• 1 small avocado
• 1 cup basil leaves, plus extra to serve
• ½ cup (125ml) water
• 1 tablespoon lemon juice
• ⅓ cup (25g) finely grated parmesan, plus extra to serve
• sea salt and cracked black pepper