Keto chicken pesto zoodle salad

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  600g

• Cherry tomatoes

  Red, ripe, raw, year round average

  150g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  80g

• Feta cheese

  100g

• Courgette

  Raw, with skin - Sainsbury's

  1000g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Place the chicken thighs in a medium pot and add cold water until the chicken is just covered.
2. Bring to a boil. Then reduce the heat to medium-low and simmer for 15 minutes or until the chicken is thoroughly cooked.
3. Remove the chicken from the water and shred it using two forks. Set aside.
4. While the chicken is cooking, spiralize the zucchini or use a grater to shred them in the length and place the zoodles in a large mixing bowl.
5. Pour the pesto over the zoodles, and toss with tongs to completely coat the zoodles.
6. Add shredded chicken, tomatoes, and feta to the zoodles and gently toss with tongs until evenly combined. Drizzle with olive oil.
7. TIP! Make a big batch because this dish tastes even better served the next day! The noodles are softer and the chicken is more moist

Similar Foods

• Bulgur Salad with Grilled Chicken and Parsley Pesto