8 ounces blue cheese
1/4 cup milk
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 1/2 pounds zucchini (about 4 medium), spiralized
2 poached boneless, skinless chicken breasts, cut into large cubes (see Recipe Notes)
2/3 cup shredded carrots (optional)
1 cup Buffalo stovetop croutons (see Recipe Notes)
1/4 cup finely chopped fresh chives
Place the blue cheese, milk, and olive oil in a blender and process until smooth. Stir in the black pepper; set aside.
Divide the spiralized zucchini into 4 bowls, then divide the chicken and carrots over the zucchini.
When ready to serve, divide the croutons over the bowls, drizzle with the dressing, and garnish with the chives.