Go Back
In recent years, the culinary world has seen a remarkable trend towards healthier eating, with zoodles, or zucchini noodles, leading the charge as a popular alternative to traditional pasta. These spiralized strands of zucchini not only offer a gluten-free option for those with dietary restrictions but also pack a nutritional punch that can elevate any dish. As people increasingly seek lighter, nutrient-rich meals, zoodles are becoming a staple in kitchens across the globe, appealing to health-conscious eaters and food enthusiasts alike.

Cold Chicken & Zoodle Salad

Discover the refreshing Chicken & Zoodle Salad, a vibrant and healthy dish perfect for any occasion! With spiralized zucchini serving as a gluten-free pasta alternative, this salad is packed with protein from delicious chicken, and bursting with fresh vegetables like cherry tomatoes and cucumber. It’s easy to make and customizable to your taste, ensuring every bite is both nutritious and satisfying. Elevate your meals with this delightful, nutrient-rich salad that’s perfect for lunch or dinner. Enjoy the lightness and flavors that celebrate fresh ingredients!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded (rotisserie chicken is a great option)

2 medium zucchini, spiralized into zoodles

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

Salt and freshly cracked pepper to taste

Optional: 1 avocado, diced, for added creaminess and richness

Instructions
 

Prepare the Zoodles: Start by spiralizing the zucchini using a spiralizer to create long, noodle-like strands (zoodles). If you don't have a spiralizer, a vegetable peeler can be used to make thin, ribbon-like strips. Place the zoodles in a colander and sprinkle with a little salt to help draw out excess moisture.

    Prep the Chicken: If your chicken is not already shredded, take a rotisserie chicken and remove the meat, discarding the skin and bones. Shred the chicken into bite-sized pieces and set aside for later use.

      Create the Dressing: In a small mixing bowl, add the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and a pinch of salt and pepper. Whisk the ingredients together vigorously until they are well combined and slightly emulsified. Taste the dressing and adjust the seasoning as needed.

        Combine Ingredients: In a large mixing bowl, combine the spiralized zucchini (zoodles), shredded chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and freshly chopped parsley. If you are adding avocado for creaminess, gently fold it in at this stage to avoid mashing it.

          Dress the Salad: Drizzle the prepared dressing over the salad mixture and use a pair of tongs or a large spoon to gently toss everything together, ensuring that the zoodles and chicken are evenly coated with the dressing.

            Chill and Serve: Allow the salad to chill in the refrigerator for a minimum of 15-20 minutes. This will give the flavors a chance to meld beautifully. When ready to serve, dish out the salad onto plates or bowls and garnish with additional fresh parsley if desired.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings