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Greek Chicken Salad with Zoodles

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This delicious Greek chicken salad with zoodles (zucchini noodles), feta and olives makes a wonderful summer meal.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Healthy

This delicious Greek chicken salad with zoodles (zucchini noodles), feta and olives makes a wonderful summer meal. Protein-packed, rich in omega-3 fatty acids, and naturally gluten-free, this healthy salad can also be wrapped up in a lunch box for busy days. 

Ingredients

Scale

For the salad:

  • 4 medium zucchinis, spiralized
  • 2 Tablespoons olive oil, divided
  • 1 small clove garlic, minced
  • ½ lb (225g) chicken breast, cut into nugget size*
  • 5.3 ounces (150g) diced herbed feta cheese, drained**
  • 2–3 Tablespoons green and black olives
  • 1 large handful cherry tomatoes
  • Salt and black pepper, to taste

For the vinaigrette:

  • 1 teaspoon Dijon mustard
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 small clove garlic, minced
  • 1 teaspoon herbes de Provence
  • A few pink berries (optional)
  • Salt and freshly ground black pepper

Instructions

  1. Spiralize the zucchinis*** using a spiralizer or a potato peeler. Heat one Tablespoon of olive oil in a frying pan and saute the zucchini for a couple of minutes, tossing well. Add the minced garlic, cook for another minute, and toss again. Remove from heat and transfer to a large mixing bowl. Reserve.
  2. Heat the remaining olive oil in the frying pan and cook the chicken breast on both sides, until golden, about 5 to 10 minutes depending on their size.
  3. Add chicken breasts, feta, olives, and cherry tomatoes to the large mixing bowl with zucchini. Toss well, and refrigerate for about 15 minutes or until ready to serve.
  4. Prepare the vinaigrette by whisking all the ingredients together in a small bowl until emulsified.
  5. When ready to serve, pour the vinaigrette over the salad and toss all the ingredients together until the vinaigrette is evenly spread. Enjoy with freshly grilled bread brushed with olive oil and garlic for extra taste.

Notes

* I recommend slicing the chicken breast in nugget-size before cooking. This will make it easier to eat the salad afterwards (without the need to use fork and knife).

** Instead of a jar of feta cheese marinated in oil with herbs, you can also use plain feta cheese and play around the herbs and pink berries for the vinaigrette.

*** Instead of zucchini noodles, you can dice or slice the zucchini and sauté in olive oil for a few minutes before using in the recipe.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/healthy-protein-packed-greek-zucchini-chicken-feta-salad/