Total Preparation Time: 30 minutes
Difficulty Level: Easy
If you’re craving something fresh, vibrant, and satisfying without feeling heavy, this Chicken Zucchini Noodle Salad is the perfect light healthy meal. Tender slices of seasoned chicken rest on a bed of crisp spiralized zucchini noodles, tossed with colorful vegetables and coated in a bright, zesty dressing. It’s refreshing, protein-packed, and bursting with texture in every bite.
The beauty of this dish lies in its contrast. The chicken is warm, juicy, and savory, while the zucchini noodles remain cool, crisp, and delicate. Sweet cherry tomatoes burst with freshness, red onion adds a mild sharpness, and herbs bring aromatic brightness. The dressing ties it all together with a balance of citrus, olive oil, and a hint of Dijon — light yet flavorful.
Perfect for warm weather lunches, post-workout dinners, or simple meal prep, this salad feels indulgent but is naturally low in carbs and high in nutrients. Each serving contains approximately 320–380 calories depending on portion size and toppings, making it a wholesome choice for those looking to eat clean without sacrificing taste. Whether you’re following a low-carb lifestyle or simply want a refreshing change from heavier meals, this Chicken Zucchini Noodle Salad delivers beautifully.
Key Ingredients for Chicken Zucchini Noodle Salad
This recipe keeps things simple while layering flavor and texture thoughtfully.
Boneless Skinless Chicken Breasts (2 large, about 12 oz total) – Lean protein that keeps the salad satisfying and filling.
Salt (½ teaspoon) – Enhances natural flavors of the chicken.
Black Pepper (¼ teaspoon) – Adds subtle warmth.
Garlic Powder (1 teaspoon) – Infuses savory depth into the chicken.
Paprika (1 teaspoon) – Provides a touch of smokiness and golden color.
Olive Oil (2 tablespoons, divided) – Used for cooking the chicken and creating the dressing base.
Zucchini (3 medium, spiralized) – The star base of the salad; light, crisp, and naturally hydrating.
Cherry Tomatoes (1 cup, halved) – Juicy sweetness and bright color contrast.
Cucumber (1 cup, thinly sliced) – Adds cool crunch and freshness.
Red Onion (¼ cup, thinly sliced) – Offers mild sharpness and depth.
Feta Cheese (½ cup, crumbled) – Brings creamy, tangy balance.
Avocado (1 large, diced) – Adds smooth richness and healthy fats.
Fresh Basil (2 tablespoons, chopped) – Aromatic brightness that elevates the entire dish.
Fresh Parsley (2 tablespoons, chopped) – Adds freshness and color.
Lemon Juice (3 tablespoons, freshly squeezed) – Provides acidity and brightness.
Dijon Mustard (1 tablespoon) – Adds subtle tang and helps emulsify the dressing.
Honey (1 teaspoon) – A hint of sweetness to balance acidity.
Garlic (1 clove, minced) – Infuses the dressing with aromatic flavor.
How to Make Chicken Zucchini Noodle Salad
1. Cook the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). The edges should develop a light crust while remaining juicy inside.
Transfer the chicken to a plate and allow it to rest for 5–10 minutes before slicing into thin strips. Resting ensures the juices redistribute and the meat stays tender.
2. Prepare the Zucchini Noodles
Spiralize the zucchini into noodles (zoodles). If they seem very watery, lightly pat them with paper towels. For extra texture, you can sprinkle a tiny pinch of salt over them and let sit for 10 minutes, then gently squeeze out excess moisture.
Keep the zucchini raw for a crisp salad texture, or lightly sauté for 1–2 minutes if you prefer them slightly tender. Avoid overcooking — they should remain firm and bright green.
3. Make the Dressing
In a small bowl, whisk together lemon juice, Dijon mustard, honey, minced garlic, and the remaining 1 tablespoon olive oil. Season with a pinch of salt and pepper. The dressing should be light, slightly tangy, and balanced with gentle sweetness.
4. Assemble the Salad
In a large mixing bowl, combine zucchini noodles, cherry tomatoes, cucumber, red onion, and fresh herbs. Pour the dressing over the vegetables and gently toss to coat evenly.
Add sliced chicken on top, followed by feta cheese and diced avocado. Toss lightly once more or leave layered for a beautiful presentation.
Serve immediately for maximum freshness.
Serving Suggestions for Chicken Zucchini Noodle Salad
This Chicken Zucchini Noodle Salad shines when served fresh and vibrant. For a light lunch, plate the salad in wide shallow bowls, allowing the zucchini noodles to create a soft nest for the sliced chicken. Sprinkle extra herbs and a light crumble of feta over the top for a visually stunning finish. A final drizzle of olive oil or squeeze of lemon enhances the freshness right before serving.
For entertaining, consider serving the salad family-style on a large platter. Arrange the zucchini noodles as a base, layer vegetables evenly, then fan out the sliced chicken across the top. Scatter avocado cubes and feta crumbles for color contrast. It makes an elegant centerpiece that feels both rustic and refined.
If you’re meal prepping, divide the salad into individual containers but keep the dressing separate until ready to eat. This maintains crisp texture throughout the week. Pair it with whole-grain pita bread or a small cup of lentil soup if you’d like a slightly more filling meal. For added crunch, sprinkle toasted almonds or sunflower seeds on top just before serving.
Storage + Meal Prep for Chicken Zucchini Noodle Salad
Because zucchini contains a high water content, proper storage is key. Store the zucchini noodles separately from the dressing if preparing in advance. Keep everything in airtight containers in the refrigerator for up to 3 days.
If the zucchini releases excess moisture, simply drain before serving. Patting the noodles dry before assembling helps extend freshness. Keep avocado separate and add fresh when ready to eat to prevent browning.
To refresh leftovers, toss with a squeeze of lemon juice or a splash of olive oil. The chicken can be reheated gently in a skillet or microwave, though it’s equally delicious served cold over the salad.
This recipe is perfect for light meal prep. Preparing the chicken and chopping vegetables in advance allows you to assemble a fresh bowl in minutes. It’s a smart, healthy option for busy weekdays.
Conclusion
Fresh, colorful, and packed with nourishing ingredients, this Chicken Zucchini Noodle Salad proves that healthy meals can be both satisfying and full of flavor. The contrast of juicy chicken with crisp zucchini noodles creates a dish that feels indulgent without being heavy. Bright citrus dressing, creamy avocado, and tangy feta bring harmony to every bite.
Whether you’re looking for a quick lunch, a refreshing summer dinner, or a low-carb meal prep option, this salad adapts beautifully to your lifestyle. Customize it with your favorite herbs or toppings, make it your own, and enjoy a light healthy meal that leaves you energized and satisfied.
