Keto Chicken Zoodles Salad
A vibrant dish combining hearty chicken with light zoodles, perfect for a low-carb lifestyle.
Ingredients
For the salad
- 4 pieces Chicken Thighs (approximately 1lb) Boneless or skinless can be used.
- 2 teaspoons Cajun Spice Adjust to taste for spiciness.
- 4 slices turkey bacon Cook until crispy.
- 2 medium Zucchini Spiralized into zoodles.
- 4 ounces Arugula Can substitute with spinach.
- 1 whole Avocado (1 half sliced) Use ripe avocado for creaminess.
- 1 ounce Green Olives (sliced) For garnish.
For the dressing
- 2 tablespoons Low Carb Mayonnaise Can substitute with regular mayo if not keto.
- 2 tablespoons Olive Oil
- 1 tablespoon Apple Cider Vinegar Adds tanginess.
- to taste Salt Use sea salt for better flavor.
- to taste Pepper Freshly ground is recommended.
Instructions
Preparation
- Place the chicken thighs in a bowl and season them with the cajun spice. Set aside.
- In a nonstick frying pan over medium-high heat, add the sliced turkey bacon and sauté until crispy. Remove the turkey bacon and set aside.
- Add the seasoned chicken to the frying pan and cook for 5-7 minutes on each side until thoroughly cooked. Let the chicken cool and slice into strips.
- In a separate bowl, combine half the avocado, mayonnaise, 1 tablespoon olive oil, apple cider vinegar, salt, and pepper. Blend until smooth, adding water if the dressing is too thick.
- Spiralize the zucchini and mix it in a large bowl with arugula, remaining olive oil, and a pinch of salt. Toss everything together.
Assembly
- Divide the zoodle mixture among four bowls, topping each with sliced avocado, green olives, turkey bacon, and chicken.
- Drizzle with the creamy dressing and enjoy your meal!
Notes
Store leftovers in an airtight container for up to three days. Keep dressing separate until ready to eat to maintain crunchiness of zoodles.