No Cook Zucchini Pesto Chicken Salad

This light, low-carb meal was created on a very hot Missouri day and therefore requires no oven, stovetop or anything else that requires heat!


Makes 2 servings

  • 2 zucchini, spiralized or chopped
  • 1 large tomato or 2 Roma tomatoes, chopped
  • 2 tbsp Italian dressing
  • 1 fully cooked deli rotisserie chicken
  • 3 tbsp pesto sauce

Make it

  1. Combine zucchini, tomatoes and dressing in a large bowl; stir to coat veggies.
  2. Remove skin from breast portion of rotisserie chicken. Using a fork or your hands, pull chicken pieces in small chunks, or large chunks and cut into bite-sized pieces (about 1 1/4 cup total). Save the rest of the chicken for another meal. Put chicken pieces in a bowl and add pesto sauce. Stir to coat chicken.
  3. Divide veggie mixture evenly in 2 bowls. Top with pesto chicken. Garnish with parmesan cheese or fresh basil if wanted. Serve.

Approximate nutrition information:

  • Per serving
  • 370 calories
  • 24 g fat
  • 4.6 g saturated fat
  • 685 mg sodium
  • 15 g carb
  • 3.5 g fiber
  • 29 g protein

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