Paleo Pasta Salad with Chicken and Vegetables
Light, colorful, and bursting with bold flavors, this Paleo Pasta Salad with Chicken and Vegetables is a healthy twist on the classic favorite. Zucchini noodles (zoodles) serve as the perfect low-carb, grain-free base, loaded with vibrant veggies like cherry tomatoes, red bell pepper, crisp cucumber, and fresh basil for a refreshing crunch. Grilled marinated chicken adds a hearty, smoky protein kick, while a simple olive oil and lemon dressing ties everything together with a zingy finish. Ready in just 35 minutes, this easy meal is perfect for weeknight dinners, meal prep, or as a crowd-pleasing dish for a paleo-friendly potluck. Nutritious, gluten-free, and packed with fresh ingredients, this zoodle pasta salad is a crave-worthy balance of flavor, texture, and simplicity.
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Recipe Information
Ingredients
- 4 cups zucchini noodles (zoodles)
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 whole red bell pepper
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup fresh basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by marinating the chicken breasts. In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of lemon juice, garlic powder, salt, and black pepper. Coat the chicken breasts thoroughly with the marinade and set aside for at least 10 minutes.
While the chicken is marinating, spiralize the zucchini if not already done, creating zoodles. Set aside in a large mixing bowl.
Chop the red bell pepper into bite-sized pieces, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Add all these vegetables to the bowl with the zoodles.
Preheat a grill or grill pan over medium heat. Drizzle a little olive oil on the grill to prevent sticking.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked through and juices run clear. Remove from heat and let them rest for a few minutes before slicing into strips.
Add the grilled chicken slices to the bowl with the vegetables. Tuck in fresh basil leaves for added flavor.
In a small bowl, whisk remaining olive oil and lemon juice together, pour over the salad, and toss until evenly coated.
Serve immediately or store in the fridge to allow flavors to develop further before enjoying.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 22.2 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2637 mg | 56% | |
*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.
