Chicken Pesto Zucchini Noodle Salad

boneless-skinless chicken breasts, well trimmed and cut into 2 lengthwise pieces (or use about 4 cups diced leftover chicken)

chicken broth, preferably low-sodium + about 1/2 can water

diagonally sliced green onion

medium-sized zucchini (about 10 inches long)

salt and fresh-ground black pepper

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 (or use any all-purpose seasoning of your choice)

fresh-ground black pepper

 with homemade vinaigrette to replace this dressing.