Last updated March 11, 2019 by Lisa Richards, CNC

Chicken and Zucchini Noodle Salad

This Chicken and Zucchini Noodle Salad is sugar-free, gluten-free, and a delicious choice on the Candida diet.

These nutrient-packed, raw vegetable noodles are the perfect pasta alternative for for healthy eaters. They’re low in carbs, full of healthy Candida diet foods, and an easy and fun way to put more your vegetables on your plate.

You can find a variety of vegetable noodles in your grocers produce section or you can make your own with a spiralizer, julienne peeler or mandolin. So go ahead and load up on vegetables with this healthy Chicken and Zucchini Noodle Salad!

Zucchini noodles make the perfect base for this colorful and flavorful salad. Tomatoes and basil add lots of fresh flavor, and pine nuts give it a bit of crunch. For protein, add chicken to make a heartier meal. This salad is delicious, simple to prepare, and and comes together quickly for a light lunch or dinner.

This salad will taste best when prepared and served immediately. However, leftovers can be refrigerated in an airtight container for 1 or 2 days. Enjoy!

4.37 from 11 votes
This Chicken and Zucchini Noodle Salad is sugar-free, gluten-free, and a delicious choice on the Candida diet.
Chicken and Zucchini Noodle Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Main Course
Servings: 2 Servings
Author: Lisa Richards, CNC
Ingredients
  • 1 chicken breast half, boneless and skinless
  • Juice of a lemon, divided
  • Salt, pepper
  • 1 tsp. dried oregano
  • 1 Tbsp. olive oil
  • 1 medium zucchini, cut into noodles
  • 1/2 cup cherry tomatoes, halved
  • 2 Tbsp. pine nuts
  • 2 Tbsp. minced fresh basil
Instructions
  1. Place chicken breast half between 2 sheets of waxed paper and pound to a 1/2 inch thickness. Sprinkle both sides with half the lemon juice, then season both sides with salt, pepper and dried oregano.

  2. In a medium size skillet, heat oil over medium high heat. Sauté chicken breast half for 3 to 4 minutes per side or until juices run clear. Remove from pan to a warm plate.

  3. Cut zucchini into noodles using a spiralizer, julienne peeler or mandoline, then place noodles in a large bowl. 

  4. Add cherry tomato halves, pine nuts and minced basil to bowl, then toss to combine. 

  5. Slice chicken breast half into 3/4 inch thick strips. Add chicken strips to bowl, sprinkle with remaining lemon juice and season with salt and pepper to taste. 

  6. Toss the salad one more time to combine all ingredients, then serve.

Healthy salads like this, especially when combined with proteins, are a filling, healthy choice on your Candida diet. Our Ultimate Candida Diet program contains more than 100 gluten-free, sugar-free recipes just like this, plus lots of valuable advice on which foods to eat and avoid. You can find out more here.

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Comments

  1. Marilyn says:

    Just noticed that you have dried oregano in your ingredient list, but sprinkle chicken with dried basil in the instructions. Which dried ingredient is correct?

    1. Lisa Richards, CNC says:

      Thanks Marilyn! There was a typo in the first instruction, and I just fixed it. I appreciate your help 🙂

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