Ingredients
Salad
- 6 medium zucchini, spiralized into noodles, about 6 cups
- 1 cup basil pesto, homemade or store bought
- 8 ounces fresh mozzarella balls (like Ciliegine), halved
- 1 pint cherry tomatoes, halved
- 2 cups shredded cooked chicken
- ¼ cup toasted pine nuts (optional)
Instructions
- Toss Zoodles with Pesto: In a large bowl, combine the spiralized zucchini noodles with 1 cup of basil pesto. Gently toss until the zoodles are evenly coated with the pesto sauce, ensuring every strand is flavorful.
- Add Toppings: Arrange the halved fresh mozzarella balls, cherry tomatoes, and shredded chicken over the pesto-coated zoodles. If using, sprinkle the toasted pine nuts on top to add a crunchy, nutty element to the salad.
- Serve: Serve the salad immediately for the freshest taste and best texture. The cool, crisp zoodles combined with savory pesto and tender chicken make this a perfect ready-to-eat meal.
Notes
- For best results, use fresh zucchini and consume the salad immediately as zoodles can release water and become soggy if left too long.
- You can substitute shredded rotisserie chicken to save time.
- To make the salad vegan, omit the mozzarella and use a vegan pesto alternative.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant.
- Feel free to add a squeeze of lemon juice or red pepper flakes for extra brightness and heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Carb
