Keto chicken pesto zoodle salad

Keto chicken pesto zoodle salad

A Mediterranean feast, combining all of those classic flavors of basil, tomato and feta in a fresh and delicious salad. The shredded chicken absorbs the pesto flavor and the tart feta paired with the sweetness of the tomatoes makes for a yummy, quick and easy low-carb salad. Editor's note: In 2020, this recipe was one of the top 10 most popular Diet Doctor recipes. We hope you love it as well!

Keto chicken pesto zoodle salad

A Mediterranean feast, combining all of those classic flavors of basil, tomato and feta in a fresh and delicious salad. The shredded chicken absorbs the pesto flavor and the tart feta paired with the sweetness of the tomatoes makes for a yummy, quick and easy low-carb salad. Editor's note: In 2020, this recipe was one of the top 10 most popular Diet Doctor recipes. We hope you love it as well!
USMetric
4 servingservings

Ingredients

  • 113 lbs 600 g boneless chicken thighs
  • 13 cup (2¾ oz.) 80 ml (80 g) sugar-free green pesto
  • 5 oz. 140 g cherry tomatoes, halved
  • 4 oz. (¾ cup) 110 g (170 ml) feta cheese, crumbled or cubed
  • 12 oz. 350 g zucchini or zucchini noodles
  • 3 tbsp 3 tbsp olive oil
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Instructions

  1. Place the chicken thighs in a medium pot and add cold water until the chicken is just covered.
  2. Bring to a boil. Then reduce the heat to medium-low and simmer for 15 minutes or until the chicken is thoroughly cooked.
  3. Remove the chicken from the water and shred it using two forks. Set aside.
  4. While the chicken is cooking, spiralize the zucchini and place the zoodles in a large mixing bowl.
  5. Pour the pesto over the zoodles, and toss with tongs to completely coat the zoodles.
  6. Add shredded chicken, tomatoes, and feta to the zoodles and gently toss with tongs until evenly combined. Drizzle with olive oil.

Tip

Make a big batch because this dish tastes even better served the next day! The noodles are softer and the chicken is more moist.

Can I cook the zoodles if I don't want to serve them raw?

If you don't want the zoodles raw, you can quickly sauté them in olive oil. Alternatively, salt and cook them in the microwave or boiling water for a minute.

Recommended special equipment

Spiralizer

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What did you think? Please share your thoughts in the comment section below!

9 comments

  1. Kathleen
    Easy and delicious!
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    Easy and delicious!

    Yes! So glad you enjoyed it!

  3. Deni
    This is a great combination with the pesto. I make my own pesto with basil, olive oil, half pine nuts and half walnuts, garlic, salt, sometimes adding a bit of fresh mint. Delicious. An idea is to precook some chicken breasts in the instant pot and add them to a stand mixer to quickly shred. Just keep an eye on it so you don't over-shred. Then I portion and package in ziploc bags and freeze for future uses.
    Reply: #4
  4. Kerry Merritt Team Diet Doctor

    This is a great combination with the pesto. I make my own pesto with basil, olive oil, half pine nuts and half walnuts, garlic, salt, sometimes adding a bit of fresh mint. Delicious. An idea is to precook some chicken breasts in the instant pot and add them to a stand mixer to quickly shred. Just keep an eye on it so you don't over-shred. Then I portion and package in ziploc bags and freeze for future uses.

    Fresh pesto is the best! Thanks for the tips!

  5. Marju
    Under ingredients is chicken thights but under the description is chicken breast. So which one is correct to use?
    Reply: #6
  6. Crystal Pullen Team Diet Doctor

    Under ingredients is chicken thights but under the description is chicken breast. So which one is correct to use?

    You may use the one you prefer with the understanding that chicken breast will have a bit less fat than chicken thighs.

  7. Sandy
    So super simple and scrumptious!
  8. Rhiannon
    Just made this and looks and smells delicious but it’s for my lunches at work this week. It’s in the fridge - so I eat it cold? Or heat it up?
    Reply: #9
  9. Crystal Pullen Team Diet Doctor

    Just made this and looks and smells delicious but it’s for my lunches at work this week. It’s in the fridge - so I eat it cold? Or heat it up?

    I think it would be good cold, but you can try it both ways. If you reheat, I would do it in a skillet, as the zuchinni may not hold up well to being reheated in a microwave.

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