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As the sun shines brighter and the temperatures rise, nothing beats a refreshing and wholesome meal that not only satisfies your taste buds but also nourishes your body. The Chilled Zesty Chicken Zucchini Noodle Salad is a vibrant dish that perfectly encapsulates the essence of summer dining. This salad features a delightful combination of fresh ingredients, including tender zucchini noodles, succulent chicken, and a medley of colorful vegetables, all tossed in a zesty dressing that packs a flavorful punch. Whether you're looking for a light lunch, a quick dinner, or a stylish dish for your next gathering, this salad checks all the boxes for taste, nutrition, and ease of preparation.

Cold Chicken Zucchini Noodle Salad

Looking for a refreshing meal this summer? Try the Chilled Zesty Chicken Zucchini Noodle Salad! Bursting with vibrant flavors, this dish features spiralized zucchini noodles, tender chicken, and a medley of colorful veggies tossed in a zesty dressing. Perfect for light lunches or gatherings, it’s easy to prepare and customizable to suit your tastes. Enjoy a wholesome, nutrient-packed meal that’s as nourishing as it is delicious!
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Ingredients
  

2 medium zucchinis, spiralized into noodles

2 cups cooked chicken breast, shredded or diced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

¼ cup red onion, thinly sliced

1 avocado, diced

¼ cup fresh basil, chopped

¼ cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Optional: ¼ cup feta cheese, crumbled

Instructions
 

Prepare the Zucchini Noodles: Use a spiralizer to create fresh zucchini noodles. Place the spiralized noodles in a colander and lightly sprinkle them with salt. Allow the zoodles to sit for about 10 minutes to draw out excess moisture. Afterward, gently pat them dry with paper towels to remove any remaining liquid.

    Mix the Vegetables: In a generously sized mixing bowl, combine the prepared zucchini noodles, cooked chicken, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and chopped fresh basil. Gently toss the mixture together to ensure even distribution of the ingredients.

      Make the Dressing: In a small bowl (or a jar with a lid for easy mixing), whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper. Mix until all components are fully combined. If using a jar, secure the lid and shake vigorously to blend the dressing.

        Combine Salad and Dressing: Pour the freshly made dressing over the salad mixture. Toss thoroughly to coat all ingredients evenly with the dressing, enhancing their flavors.

          Add Avocado and Feta: Carefully fold in the diced avocado and crumbled feta cheese (if using) into the salad. Take care to fold gently to avoid mashing the avocado while ensuring it is well-distributed throughout the salad.

            Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully, although the salad can be prepared a few hours in advance for convenience.

              Serve: Once the salad is chilled, give it a last gentle toss. Taste and adjust the seasoning with additional salt and pepper if desired. Serve the salad cold as a refreshing and vibrant meal for warm days.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                  - Presentation Tips: Serve the salad in clear bowls to showcase the colorful ingredients and garnish with extra basil leaves or a drizzle of balsamic vinegar for a sophisticated touch.