Elevate your lunch or dinner routine with this vibrant Keto Chicken & Pesto Zoodle Salad, a bright and nourishing twist on Mediterranean flavors. Tender, shredded chicken thighs are infused with the tangy depth of sugar-free basil pesto and paired with juicy cherry tomatoes and creamy feta cheese, creating a satisfying yet fresh ensemble. The star of the dish, zucchini noodles (zoodles), bring a crisp, veggie-forward base that captures the essence of classic pasta salads—while keeping carbs low. Tossed together with olive oil, the zoodles beautifully soak up the pesto and juices, delivering a flavorful bite in every forkful .
For those who prefer a softer texture, lightly sauté the zoodles for 1–2 minutes in a hot pan with olive oil before combining with the other ingredients—this creates a tender base without losing their vibrant green essence. Versatile and delicious, it’s perfect served fresh or as a make-ahead meal—ideal for a quick lunch or a colorful addition to your meal prep lineup. Clean, wholesome, and effortlessly satisfying, this salad proves that low-carb meals can be both easy and delicious.
Yields 3 servings of Keto Chicken & Pesto Zoodle Salad
The Preparation
- 21 ounce boneless, skinless chicken thighs
- 1⁄3 cup green pesto, sugar-free
- 5 ounce cherry tomatoes, halved or quartered
- 4 ounce feta cheese, crumbled or cubed
- 12 ounce zucchini, spiralized or cut into noodles
- 3 tablespoon olive oil
The Execution
1. Gather and prep all of your ingredients. Pat the zoodles with paper towels to remove excess moisture.
2. Place the chicken in a pot and fill it with water until the chicken is just covered. Bring to a boil and cook the chicken through.
3. Remove the chicken from the water and shred it with a fork. Set aside.
4. Place the zoodles in a bowl and toss with the pesto.
5. Add in the chicken, cherry tomatoes, and feta cheese. Lightly toss.
6. Add in the olive oil and toss again, tasting and seasoning with salt and pepper if desired.
7. Serve immediately or store in the refrigerator for up to 4 days. The leftovers taste even better!
This makes a total of 3 servings of Keto Chicken & Pesto Zoodle Salad. Each serving comes out to be 623 calories, 49g fats, 6g net carbs, and 41.8g protein.
| NUTIRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 21 ounce boneless, skinless chicken thighs | 851 | 53.16 | 0 | 0 | 0 | 100.97 |
| 0.33 cup pesto | 285 | 27.85 | 5.31 | 1.61 | 3.7 | 3.18 |
| 5 ounce cherry tomatoes | 26 | 0.28 | 5.53 | 1.7 | 3.83 | 1.28 |
| 4 ounce feta cheese | 299 | 24.13 | 4.64 | 0 | 4.64 | 16.11 |
| 12 ounce zucchini | 51 | 1.22 | 9.15 | 3.4 | 5.75 | 3.88 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| Totals | 1870 | 147.1 | 24.6 | 6.7 | 17.9 | 125.4 |
| Per Serving (/3) | 623 | 49.0 | 8.2 | 2.2 | 6.0 | 41.8 |
Keto Chicken & Pesto Zoodle Salad
Ingredients
- 21 ounce boneless skinless chicken thighs
- ⅓ cup green pesto sugar-free
- 5 ounce cherry tomatoes halved or quartered
- 4 ounce feta cheese crumbled or cubed
- 12 ounce zucchini spiralized or cut into noodles
- 3 tablespoon olive oil
Instructions
- Gather and prep all of your ingredients. Pat the zoodles with paper towels to remove excess moisture.
- Place the chicken in a pot and fill it with water until the chicken is just covered. Bring to a boil and cook the chicken through.
- Remove the chicken from the water and shred it with a fork. Set aside.
- Place the zoodles in a bowl and toss with the pesto.
- Add in the chicken, cherry tomatoes, and feta cheese. Lightly toss.
- Add in the olive oil and toss again, tasting and seasoning with salt and pepper if desired.
- Serve immediately or store in the refrigerator for up to 4 days. The leftovers taste even better!
