Low-Carb Chicken Pesto Pasta Salad
Original Recipe
Ingredients
- 6 ounces chicken tenders
2 tablespoons balsamic dressing
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3/4 teaspoon salt
3 cups zucchini spirals
1/4 cup pesto
Juice of 1/2 lemon
1/3 cup diced cherry tomatoes
1/4 cup mozzarella balls
Red pepper flakes (optional)
Directions
- Prepare chicken tenders by marinating them in balsamic dressing, black pepper, garlic powder, and 1/4 teaspoon salt. Allow them to soak for 10 minutes.
- Heat a pan or skillet over medium-high heat. Add the chicken tenders to the pan and fry on each side until golden brown and cooked all the way through, about 4 minutes on each side.
- Take the chicken off the heat and allow to cool.
- In a large bowl, add the zucchini spirals, pesto, lemon juice, and 1/2 teaspoon salt. Toss to evenly dress the noodles. Add diced tomatoes and mozzarella balls.
- Chop the chicken and add to the pasta salad. If you like spice, top with chili flakes.
- Serve immediately as a main or a side salad or store in the fridge a few hours to get extra cold. The zucchini will soak up the pesto dressing and get extra flavorful.
Information
- Category
- Main Dishes, Pasta
- Yield
- 1-2
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Total Time
- 24 minutes, 59 seconds