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In the ever-evolving world of healthy eating, zoodle salads have surged in popularity thanks to their nutritious profile and versatility. For those unfamiliar, zoodles—spiralized zucchini—offer a delightful alternative to traditional pasta, presenting a low-carb option that fits seamlessly into a variety of diets, including keto and gluten-free. The "Refreshing Cold Chicken Zoodle Salad" encapsulates the essence of summer dining: light, refreshing, and packed with flavor. This dish not only satisfies your cravings but also nourishes your body with wholesome ingredients, making it an excellent choice for lunch or dinner on a warm day.

Cold Chicken Zoodle Salad

Beat the summer heat with a Refreshing Cold Chicken Zoodle Salad that's both delicious and nutritious! This vibrant dish features spiralized zucchini as a low-carb pasta alternative, packed with fresh ingredients like lean chicken, cherry tomatoes, cucumber, and creamy avocado. Toss it all with a simple homemade dressing for an extra kick of flavor. Perfect for lunches, picnics, or light dinners, this salad is a healthy staple that is easy to customize, making it suitable for various diets. Enjoy a light, refreshing meal that highlights the best of summer produce!
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Ingredients
  

2 medium zucchini (spiralized into noodles)

2 cups cooked chicken breast (shredded or diced)

1 cup cherry tomatoes (halved)

1 cup cucumber (diced)

1/2 red onion (thinly sliced)

1 avocado (diced)

1/4 cup fresh basil leaves (roughly chopped)

1/4 cup feta cheese (crumbled)

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and freshly ground pepper to taste

Optional: 1/4 teaspoon red pepper flakes (for a spicy kick)

Instructions
 

Prepare the Zoodles: Begin by spiralizing the zucchini into long noodle-like strands. If you don’t have a spiralizer, you can use a vegetable peeler to make thin, ribbon-like strips. Place your zoodles in a colander set in the sink, sprinkle lightly with salt, and leave them to sit for about 10 minutes. This step helps draw out excess moisture. After 10 minutes, gently pat the zoodles dry with a paper towel to remove any remaining water.

    Mix the Dressing: In a small mixing bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, salt, pepper, and the optional red pepper flakes (if you'd like a bit of heat). Whisk together thoroughly until the mixture is well blended and emulsified. Set the dressing aside for now.

      Combine the Ingredients: In a large mixing bowl, add the prepared zoodles along with the cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced avocado, and chopped fresh basil. Carefully incorporate all the ingredients to ensure an even distribution.

        Dress the Salad: Drizzle the prepared dressing over the zoodle mixture. Using tongs or two large spoons, gently toss everything together until all the components are well combined and beautifully coated in the dressing.

          Finish with Feta: Sprinkle the crumbled feta cheese on top of the salad and perform one final gentle toss to mix it in without breaking up the feta too much.

            Chill and Serve: For optimal flavor, allow the salad to chill in the refrigerator for 15-20 minutes before serving. This rest period allows the flavors to meld together beautifully. Serve the salad cold in individual bowls, garnishing with additional basil leaves if desired. Enjoy your delightful and refreshing salad!

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4