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In today’s fast-paced world, the importance of healthy eating cannot be overstated. Vibrant salads filled with fresh vegetables and lean proteins not only provide essential nutrients but also tantalize the taste buds with their colorful presentation and varied textures. Salads have evolved far beyond the traditional greens topped with a few vegetables; they now serve as complete meals, brimming with flavor and health benefits. One of the trendiest additions to the salad scene is the zoodle, or zucchini noodle, which offers a low-carb alternative to traditional pasta. This innovative ingredient can transform typical salads into light and refreshing dishes, perfect for warm weather or a nourishing lunch.

Cold Chicken & Zoodle Salad

Discover the vibrant flavors of the Chicken & Zoodle Salad, a refreshing and nutritious meal perfect for busy days or leisurely weekends. This dish combines tender chicken with spiralized zucchini, juicy cherry tomatoes, crunchy cucumbers, and a tangy feta dressing. Packed with essential nutrients and low in carbs, it’s not only a treat for your taste buds but also a boost for your health. Easy to prepare, it’s ideal for meal prep or a light lunch—explore this delightful recipe today!
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Ingredients
  

2 cups cooked chicken, shredded (using rotisserie chicken is an excellent choice)

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, finely chopped

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: 1 avocado, diced, for a creamier texture

Instructions
 

Prepare the Zoodles: Using a spiralizer, spiralize the zucchini to create long, noodle-like strands. If you lack a spiralizer, a vegetable peeler can be used to make thin, flat ribbons. Set aside the zoodles in a large mixing bowl.

    Shred the Chicken: If not pre-shredded, take your cooked chicken and shred it into bite-sized pieces. This can be done easily with two forks. Once ready, set the chicken aside.

      Make the Dressing: In a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, salt, and pepper. Whisk the ingredients vigorously until they are well blended and emulsified. Taste and adjust seasoning as necessary.

        Mix the Ingredients: In the bowl containing the zoodles, add the shredded chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and chopped parsley. If using avocado, gently fold it into the mixture to avoid mashing the pieces.

          Dress the Salad: Pour the dressing over the salad components. Using tongs or a large spoon, gently toss everything together until the zoodles and chicken are evenly coated with the dressing, ensuring a flavor in every bite.

            Chill and Serve: Cover the mixing bowl and place the salad in the refrigerator for at least 15-20 minutes. This chilling time allows the flavors to blend beautifully. Serve the salad cold, garnished with a sprinkle of fresh parsley on top if desired.

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