4.14 from 15 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
  • 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
  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.