This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.
Ingredients
- 2 zucchinis, sliced in half
- 3 tablespoons chopped pearl cocktail onions
- ½ cup chopped carrots
- ½ cup sliced fresh green beans
- 1½ cup cubed or shredded cooked chicken
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ⅓ cup Hellmann’s® Real Mayonnaise
- 4 tablespoons finely chopped almonds
Directions
- Preheat oven to 375° F. Using a spoon, carefully scoop out the middle of each zucchini half, leaving a well to stuff chicken salad into.
- In a bowl, mix onions, carrots, green beans, chicken, garlic, salt, and Hellmann’s® Real Mayonnaise, folding until ingredients are well-combined.
- Divide chicken salad among each zucchini, mounding it up in the middle. Sprinkle the top of each zucchini with crushed almonds.
- Bake for 35 minutes. Remove, let cool and enjoy!
Serves 4.
Click here to see more recipes from Unilever’s Agents of Change gallery.
Annessa Chumbley, RDN, is an on-air nutrition and lifestyle expert who motivates and encourages her viewers to create lasting memories by cooking together as a family. Read Annessa’s blog, Annessa RD, and follow her on Facebook, Twitter, Instagram, YouTube and Pinterest.