Keto Pasta Salad with Chicken and Vegetables
Light, refreshing, and utterly satisfying, this Keto Pasta Salad with Chicken and Vegetables is the perfect low-carb dish for any occasion. Featuring tender baked chicken, vibrant shirataki noodles, and a medley of fresh, crunchy vegetables like diced red bell pepper, cucumber, cherry tomatoes, and red onion, this salad is bursting with flavors and textures. The tangy lemon-dijon dressing ties everything together beautifully, while crumbled feta cheese and fresh basil add a hint of Mediterranean flair. Ready in just 35 minutes, this keto-friendly recipe is a healthy, guilt-free alternative to classic pasta salads, making it ideal for meal prep, picnics, or light dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 400 grams shirataki noodles
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 200 grams cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 0.5 cup black olives, sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh basil, chopped
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
Preheat the oven to 375°F (190°C).
Place the chicken breasts on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
Bake the chicken for 15-20 minutes, or until cooked through and juices run clear. Remove from oven and let cool for a few minutes before slicing it into strips.
Prepare the shirataki noodles according to package instructions. Rinse thoroughly and set aside to drain.
In a large mixing bowl, combine the diced red bell pepper, diced cucumber, halved cherry tomatoes, sliced red onion, and sliced black olives.
In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, dijon mustard, apple cider vinegar, and remaining 1/2 teaspoon of salt.
Add the cooked shirataki noodles and sliced chicken to the vegetable mixture in the bowl.
Pour the dressing over the salad and toss everything together until well coated.
Gently fold in the crumbled feta cheese and chopped fresh basil.
Serve chilled or at room temperature. Adjust seasoning with more salt and pepper if needed. Enjoy!
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5156 mg | 224% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 17.7 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 947 mg | 73% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2224 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
