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5 from 1 vote

Italian Chicken Zoodles

Italian Chicken Zoodle Salad is a yummy entree or side dish. It's packed with fresh flavors, dairy free, gluten free, and Whole30 compliant!
Servings: 2 people


  • 1 cup cooked chicken, shredded or chopped
  • 4 cups zoodles, raw
  • 1 cup cucumber, diced
  • 1/2 cup cherry or grape tomatoes, cut into thirds or fourths
  • salt & pepper

Easy Homemade Italian Dressing

  • 3 tbsp olive oil
  • 1 tbsp red or white wine vinegar
  • 1/8 tsp garlic powder
  • 1/8 tsp dried oregano
  • 1/8 tsp dried basil
  • 1/8 tsp onion powder
  • 1/8 tsp crushed red pepper
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp lemon juice


  • Give your zoodles a few good chops so you don't have giant strings of zoodles. (If you bought your zucchini already in zoodle form at the grocery store this may already be done.)
  • Salt your zoodles liberally.
  • Spread zoodles on a paper towel. Add a paper towel on top and press down.  Leave the zoodles pressed between the paper towels for 15 minutes to an hour, pressing down occasionally. (This is optional but it does help with the excess water that zoodles typically release after cooking.)
  • Combine Easy Homemade Italian Dressing ingredients in a jar and shake.
  • Heat 1 tbsp of your Easy Homemade Italian Dressing in a skillet on medium heat.
  • Once the skillet is hot toss in your zoodles. Give them a quick stir. Cook for 1 to 2 minutes. Stir. Remove zoodles from the skillet using tongs so you can leave any excess liquid in the pan.
  • Toss zoodles, tomatoes, cucumber, and remaining 3 tbsp of Easy Homemade Italian Dressing together in a large bowl.
  • Salt & pepper to taste. Serve!


It's up to you whether you peel or don't peel your zoodles! The peel adds some extra green which is awfully pretty but it's really a matter of personal preference.
Can you leave your zoodles raw? Sure you can.
Chicken should be cooked but doesn't necessarily need to be warm when you combine the ingredients. This is a cold dish.
I don't recommend making this dish in advance just because of the nature of zoodles. They can get mushy so I like to enjoy them right away.
If you do make this in advance or have leftovers store them in an airtight container in the refrigerator. I'd eat it within the next 24 hours just to avoid overly soft zoodles. When you're ready to eat do not reheat. Serve cold.


Calories: 440kcal, Carbohydrates: 18g, Protein: 23g, Fat: 32g, Saturated Fat: 5g, Cholesterol: 53mg, Sodium: 243mg, Potassium: 1554mg, Fiber: 5g, Sugar: 13g, Vitamin A: 1270IU, Vitamin C: 95.3mg, Calcium: 93mg, Iron: 3.2mg