Chicken Pesto Salad with Cucumber Noodles

This chicken pesto salad with cucumber noodles was born out of one of those fridge moments - you know, the ones where you're gazing into the depths of the fridge wondering what on earth you can throw together for lunch with the left overs. A cold chicken leg, half a cucumber and a bowl of pesto tentatively jumped out at me as a possibility, and boy was it good, and really quick and easy too. Perfect.



Succulent chicken, juicy cucumber, crunchy pumpkin seeds and zesty pesto make this a winning combination that will delight your cells as well as your taste buds!

healthy salald recipes chicken pesto salad with cucumber noodles fresh and delicious paleo recipe from creativelypaleo.com

Chicken Pesto Salad with Cucumber Noodles - Nutritional Info

cucumber photo chicken pesto salad with cucumber noodles a healthy salad recipes from creativelypaleo.com

Cucumber is a fabulous source of these essential nutrients:

  • Vitamins A,C,K
  • Pantothenic Acid
  • Magnesium
  • Phosphorus
  • Manganese
  • Potassium

Basil is a rich source of vitamins A, C and K, along with magnesium, iron, potassium and calcium. 

Pumpkin seeds are absolutely packed with magnesium, zinc and omega 3s.

Chicken thigh provides vitamin B6, Pantothenic Acid, Phosphorus, Zinc, Selenium, and Niacin as well as being a great source of protein of course. 

Ingredients - serves 1-2

  • Half a cucumber
  • Meat from 1 large chicken leg
  • 2 tsps of pesto
  • 1 tsp of pumpkin seeds

Instructions

  1. Strip the meat off the chicken leg and break or cut it into bite sized strips.
  2. Add the pesto to the chicken and stir though so that it is give a nice even coat of the dressing.
  3. Peel the cucumber and make the noodles by using the small blade on your spiralizer. Alternatively, if you don't own one, you can use a vegetable peeler to peel thin strips of cucumber instead, but we would highly recommend buying one so that you can create all of the spiralizer recipes available.
  4. Pile the cucumber noodles into a bowl and arrange the chicken pesto strips on top of them.
  5. Sprinkle  the pumpkin seeds over the top of the salad and season with freshly milled black pepper and himalayan pink salt

You could easily serve this as a light evening supper, or you could combine it with a colourful selection of other salads and perhaps a quiche, or meatloaf, for a lovely lunch buffet which would add interest through a variety of flavours, textures and colours, all of which would increase the nutrient load of your meal too. This salad would also make a fabulous filling for our gluten free pancakes!


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