Go Back
In the dynamic world of culinary creativity, salads have evolved from simple side dishes to vibrant, satisfying meals that can be enjoyed year-round. One such dish that has captured the hearts (and stomachs) of health enthusiasts is the Chilled Zoodle Delight: Cold Chicken Zoodle Salad. This refreshing salad pairs the lightness of spiralized zucchini, affectionately known as zoodles, with tender shredded chicken, fresh vegetables, and a zesty dressing. It's not just a meal; it's a celebration of flavors and textures that embodies the essence of healthy eating.

Cold Chicken Zoodle Salad

Discover the Chilled Zoodle Delight: Cold Chicken Zoodle Salad, a refreshing and nutritious meal that transforms ordinary salads into vibrant culinary experiences. This dish pairs spiralized zucchini, or zoodles, with tender shredded chicken, fresh veggies, and a zesty dressing. Low in calories yet high in taste, it's perfect for any occasion. Explore the benefits of zoodles and create a colorful, satisfying salad that celebrates healthy eating without sacrificing flavor.
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis

1 cup cooked chicken breast, shredded

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup feta cheese, crumbled

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: 1/4 cup black olives, sliced

Instructions
 

Prepare the Zoodles: Begin by transforming the zucchinis into zoodles. Use a spiralizer or a vegetable peeler to create long, noodle-like strands from the zucchinis. If using a peeler, aim for thin strips resembling linguine. Place the zoodles in a colander, sprinkle them lightly with salt, and let them sit for approximately 15 minutes. This step helps draw out excess moisture that can make the salad watery.

    Mix the Dressing: While the zoodles are draining, prepare the dressing. In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper. Continue to whisk until the dressing is well combined and emulsified. Taste and adjust seasoning as desired.

      Combine the Ingredients: In a large salad bowl, add the shredded chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, and chopped basil. If you're including the optional olives, incorporate them at this time for added flavor.

        Dry the Zoodles: After allowing the zoodles to sit for 15 minutes, gently squeeze them to remove any excess water. You can also pat them dry with a paper towel if necessary to maintain a firm texture in the salad.

          Final Assembly: Add the prepared zoodles to the large salad bowl with the other ingredients. Drizzle the homemade dressing over the entire mixture. Gently toss everything together to ensure all components are evenly coated with the dressing.

            Chill and Serve: Cover the salad bowl with plastic wrap or a lid and place it in the refrigerator to chill for about 30 minutes. This rest period allows the flavors to meld beautifully. When ready to serve, present the salad chilled, garnished with additional fresh basil leaves for a pop of color and extra flavor if desired.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                - Presentation Tips: For an attractive display, serve the salad on a large platter, using tongs to create a nest of zoodles in the center. Arrange the colorful toppings around the zoodles and sprinkle additional feta and basil on top for visual appeal.