Keto chicken pesto zoodle salad

A Mediterranean feast, combining all of those classic flavors of basil, tomato and feta in a fresh and delicious salad.

Instructions

Place the chicken thighs in a medium pot and add cold water until the chicken is just covered.

Bring to a boil. Then reduce the heat to medium-low and simmer for 15 minutes or until the chicken is thoroughly cooked.

Remove the chicken from the water and shred it using two forks. Set aside.
While the chicken is cooking, spiralize the zucchini and place the zoodles in a large mixing bowl.

Pour the pesto over the zoodles, and toss with tongs to completely coat the zoodles.

Add shredded chicken, tomatoes, and feta to the zoodles and gently toss with tongs until evenly combined. Drizzle with olive oil.

Ingredients
11⁄3 lbs boneless chicken thighs
1⁄3 cup (2¾ oz.) sugar-free green pesto
5 oz. cherry tomatoes, halved
4 oz. (¾ cup) feta cheese, crumbled or cubed
12 oz. zucchini or zucchini noodles
3 tbsp olive oil