This Keto Chicken Zoodles Salad recipe is a delicious healthy meal, loaded with bacon, olives, and a creamy avocado dressing an ideal low-carb lunch or dinner.
This Keto Chicken Zoodles Salad recipe makes 4 serves. 1 serving is 1 bowl and has 4g net carbs.
We recommend making your Keto Chicken Zoodles Salad fresh. The chicken and bacon can be cooked ahead and added to the fresh salad ingredients.
Keto Chicken Zoodles Salad Ingredients
- 4 Chicken Thighs, approximately 1lb
- 2 teaspoons of Cajun Spice
- 4 slices of Bacon
- 2 medium Zucchini
- 4 ounces of Arugula
- 1 Avocado, 1 half sliced
- 1 ounce of Green Olives, sliced
- 2 tablespoons of Low Carb Mayonnaise
- 2 tablespoon of Olive Oil
- 1 tablespoon of Apple Cider Vinegar
- Salt, to taste
- Pepper, to taste
How to Make Keto Chicken Zoodles Salad
- Place the chicken into a bowl and season with the cajun spice. Set aside.
- Place a nonstick frying pan over medium-high heat and add the bacon. Saute until crispy, then remove from the pan (leaving the grease) and set aside. Cut or break into pieces.
- Add the chicken to the frying pan and cook in the bacon grease for 5-7 minutes on each side, until cooked through. Set aside to cool, then slice into strips.
- To a bowl, add half the avocado, mayonnaise, 1 tablespoon of oil, vinegar, salt, and pepper. Blend with an immersion blender until smooth, if the dressing is too thick add 1-2 tablespoons of water. Set aside.
- Spiralize the zucchini and add to a large mixing bowl, along with the arugula, and remaining tablespoon of olive oil, and a pinch of salt. Toss together and divide amongst 4 bowls.
- Top each bowl with some sliced avocado, green olives, bacon, and chicken.
- Drizzle over the dressing and serve.
Keto Chicken Zoodles Salad
Our Keto Chicken Zoodles Salad recipe is a delicious healthy meal, loaded with bacon, olives and a creamy avocado dressing! It’s an ideal low carb lunch or dinner.
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Print Pin Share EmailServings: 4 servings
4Calories: 533kcal
Unit Conversion
Ingredients
- 4 Chicken Thighs approximately 1lb
- 2 teaspoons Cajun Spice
- 4 slices Bacon
- 2 medium Zucchini
- 4 ounces Arugula
- 1 Avocado 1 half sliced
- 1 ounce Green Olives sliced
- 2 tablespoons Low Carb Mayonnaise
- 2 tablespoon Olive Oil
- 1 tablespoon Apple Cider Vinegar
- Salt to taste
- Pepper to taste
Instructions
- Place the chicken into a bowl and season with the cajun spice. Set aside.
- Place a nonstick frying pan over medium high heat and add the bacon. Saute until crispy, then remove from the pan (leaving the grease) and set aside. Cut or break into pieces.
- Add the chicken to the frying pan and cook in the bacon grease for 5-7 minutes on each side, until cooked through. Set aside to cool, then slice into strips.
- To a bowl, add half the avocado, mayonnaise, 1 tablespoon of oil, vinegar, salt, and pepper. Blend with an immersion blender until smooth, if the dressing is too thick add 1-2 tablespoons of water. Set aside.
- Spiralize the zucchini and add to a large mixing bowl, along with the arugula, and remaining tablespoon of olive oil, and a pinch of salt. Toss together and divide amongst 4 bowls.
- Top each bowl with some sliced avocado, green olives, bacon, and chicken.
- Drizzle over the dressing and serve.
Nutrition
Serving: 250g | Calories: 533kcal | Carbohydrates: 9g | Protein: 24g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 407mg | Potassium: 880mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1058IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
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To make a larger batch of this Keto Chicken Zoodles Salad recipe adjust the servings above.
