Keto Pasta Salad with Chicken and Vegetables

Indulge in a light and satisfying *Keto Pasta Salad with Chicken and Vegetables*, a low-carb twist on a classic favorite that's perfect for healthy meals or meal prep. Featuring tender baked chicken breast, vibrant vegetables like crunchy cucumbers, sweet cherry tomatoes, and crisp bell peppers, this salad gets its pasta-like appeal from keto-friendly shirataki noodles. Tossed in a zesty, homemade lemon-dijon dressing and finished with creamy crumbled feta cheese and fragrant fresh basil, this dish is bursting with Mediterranean-inspired flavors while staying keto-compliant. Ready in just 35 minutes and served chilled or at room temperature, it’s a refreshing, protein-packed option for lunch, dinner, or even your next picnic!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 400 grams shirataki noodles
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 200 grams cherry tomatoes, halved
• 0.5 medium red onion, thinly sliced
• 0.5 cup black olives, sliced
• 0.5 cup feta cheese, crumbled
• 0.25 cup fresh basil, chopped
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon apple cider vinegar

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the chicken breasts on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.

Step 3

Bake the chicken for 15-20 minutes, or until cooked through and juices run clear. Remove from oven and let cool for a few minutes before slicing it into strips.

Step 4

Prepare the shirataki noodles according to package instructions. Rinse thoroughly and set aside to drain.

Step 5

In a large mixing bowl, combine the diced red bell pepper, diced cucumber, halved cherry tomatoes, sliced red onion, and sliced black olives.

Step 6

In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, dijon mustard, apple cider vinegar, and remaining 1/2 teaspoon of salt.

Step 7

Add the cooked shirataki noodles and sliced chicken to the vegetable mixture in the bowl.

Step 8

Pour the dressing over the salad and toss everything together until well coated.

Step 9

Gently fold in the crumbled feta cheese and chopped fresh basil.

Step 10

Serve chilled or at room temperature. Adjust seasoning with more salt and pepper if needed. Enjoy!

Nutrition Facts

Serving size	(1665.8g)

Amount per serving	% Daily Value*
Calories	1561.2

Total Fat 90.3g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 395.8mg	0%
Sodium 5156.0mg	0%
Total Carbohydrate 55.5g	0%
Dietary Fiber 20.2g	0%
Total Sugars 17.7g
Protein 130.9g	0%

Vitamin D 17.4IU	0%
Calcium 947.2mg	0%
Iron 12.4mg	0%
Potassium 2224.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 33.6%

Carbs: 14.2%