Spiralize zucchini and set aside in a bowl lined with paper towel to absorb excess water. Sprinkle with salt to remove even more moisture and set aside.
For the chicken
Poach the chicken breasts either in water or chicken stock, about 20 minutes, or until cooked through.
Remove from liquid and allow to cool slightly before shredding or cutting into bite-sized pieces and set aside.
For the sauce
Combine all ingredients in a food processor until creamy.
To assemble
Heat the zucchini noodles in a small amount of oil in a medium frying pan until soft.
Add the chicken into the sauce mixture and combine with zoodles.
Store any leftovers in the refrigerator for up to 3 days or freeze for up to 7.