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5 from 1 vote
This pasta keto salad is inspired by the flavours of a classic Italian Caprese and topped with tender strips of chicken.
This is a simple yet tasty option for lunches and perfect for meal prepping.
Prep Time12 mins
Cook Time8 mins
Total Time20 mins
Course: Lunch
Cuisine: Italian
Keyword: Caprese, low carb salad, salad
Servings: 2 people
Calories: 474kcal


  • 250 g chicken breast cut into strips
  • 8 pearl mozzarella balls
  • 6 sundried tomatoes roughly chopped
  • 3 tbsp extra virgin olive oil
  • 230 g courgetti (zoodles)
  • 2 tbsp fresh basil
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • salt and pepper to season


  • Whisk together the lemon juice with one tablespoon of olive oil, the garlic and a little salt and pepper.
  • Add the chicken fillets to a mixing bowl and drizzle over the lemon and oil mixture. Cover and refrigerate for ten minutes.
  • Heat a griddle pan over a medium/high heat.
  • Add the marinated chicken strips and cook for four minutes each side or until golden brown and completely cooked through.
  • Whilst the chicken is cooking you can assemble the salad. Add the courgette noodles to a large serving bowl along with the remaining olive oil, lemon zest, sundried tomatoes, mozzarella, basil and a generous pinch of salt and pepper. Toss well to combine.
  • Top the salad with the cooked chicken pieces to serve.


Calories: 474kcal | Carbohydrates: 6g | Protein: 43g | Fat: 30g | Fiber: 2g

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