Best 3 Zucchini Chicken Pasta Salad Recipes
Zucchini Chicken Pasta Salad is a refreshing and flavorful dish that is perfect for summer gatherings or as a light and healthy lunch or dinner option. It combines tender zucchini, juicy chicken, al dente pasta, crisp bell peppers, tangy red onion, and a zesty dressing made with mayonnaise, Dijon mustard, and fresh herbs. This colorful salad is a delightful blend of textures and flavors that will tantalize your taste buds.
In addition to the main recipe, the article also includes variations to cater to different dietary preferences and taste preferences. If you prefer a vegetarian option, you can easily omit the chicken and add more zucchini or other vegetables like roasted eggplant or grilled mushrooms. For a gluten-free version, simply use your favorite gluten-free pasta. And if you like a bit of a spicy kick, feel free to add a pinch of red pepper flakes or chopped chili peppers to the dressing.
With its vibrant colors, delightful flavors, and customizable options, Zucchini Chicken Pasta Salad is a versatile dish that is sure to be a hit at your next gathering or as a satisfying meal any day of the week.
GREEK CHICKEN PASTA SALAD WITH ZUCCHINI NOODLES
Greek Chicken Pasta Salad made with zucchini noodles, juicy chicken, artichokes, tomatoes, olives, onions, feta, and tossed with fresh herbs and quick greek salad dressing for a light, flavorful, and healthy pasta salad. Perfect for BBQs, potlucks, and an easy lunch or dinner. Gluten free, low carb, and paleo and Whole30 friendly without the cheese.
Provided by Kelly
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- Add the chicken tenders, 1 teaspoon olive oil, 1/2 tablespoon oregano, and salt and pepper in a medium bowl and mix until chicken is coated. Heat a large saute pan over medium-low heat. Add 1 tablespoon olive oil and let it get hot, about 30 seconds. Add chicken and cook for 15 minutes, flipping once halfway through, until golden brown and cooked through.
- While the chicken cooks, prep your veggies. Cut off ends of your zucchini and then cut a slit lengthwise halfway though the zucchini. This will create half moon shapes when you spiralize it. Run through the spiralizer with using the thicker noodle shape attachment (mine is blade B on my Inspiralizer). Chop the tomatoes, onions, olives, and add them to bowl along with the artichoke hearts and feta. Chop parsley, mint, and dill and set aside.
- Make the dressing by adding the lemon juice, red wine vinegar, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine.
- Once chicken is done, roughly chop and add to the large bowl with the veggies. Pour the dressing over it and mix well to combine. Add the fresh herbs and mix one more time. Serve and enjoy!
Nutrition Facts : ServingSize 1 heaping cup, Calories 172 kcal, Carbohydrate 9 g, Protein 12 g, Fat 10 g, SaturatedFat 2 g, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g
ZUCCHINI AND CHICKEN SALAD
Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
- In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
- Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
ZUCCHINI CHICKEN PASTA SALAD
I edited a baked Zucchini recipe to make it a cool salad,as Auburn, AL is warm/hot 1/2 of the year! I made this with simple directions. Enjoy!
Provided by Denise Miles
Categories Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a large pot,boil water. Add pasta;broken in half. Cook pasta until al dente.Drain. Rinse pasta under Cold water. Meanwhle,Cook Chicken Breasts, until juices run clear. When done,set aside to cool.
- 2. In a large Resealable Bowl ,add chopped grape tomatoes, Red Bell Pepper,and Zucchini. Cut up Cooled Chicken into bite size pieces. Add to bowl along with cooled pasta. Add Italian Dressing. Toss until well coated! Add Parmesan to each individual serving bowl OR add it all to Salad Bowl. Serve and enjoy!
Tips:
- For a healthier version, you can substitute Greek yogurt for the mayonnaise in the dressing.
- If you don't have any cooked chicken, you can use rotisserie chicken or leftover chicken from a previous meal.
- To make the pasta salad ahead of time, cook the pasta and chicken according to the directions in the recipe. Then, let them cool completely and store them in separate airtight containers in the refrigerator. When you're ready to serve, assemble the salad and add the dressing.
- This pasta salad is also a great way to use up leftover vegetables. Feel free to add any vegetables that you have on hand, such as bell peppers, carrots, or celery.
Conclusion:
Zucchini chicken pasta salad is a refreshing and flavorful dish that's perfect for summer gatherings. It's also a great way to use up leftover chicken and vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite.
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