Summer Zoodle Salad

This summer zoodle bowl uses an abundance of fresh, seasonal veggies; it’s delicious and remarkably simple. Spiralized zucchini tossed in a spicy chipotle-lime vinaigrette, topped with tender poached chicken, juicy sweet corn, roasted capsicum and ripe tomatoes. Enjoy this in summer when these vegetables are at their peak.

Zucchini is one of my favourite vegetables to use as a salad base- use it to add more volume to a meal without increasing the calories or carbohydrates by too much. If you’re the type of person who needs to chow down a big bowl of food to feel satisfied, eat more zucchini! I love spiralizing zucchini- twirly zoodles seem to amp up the fun-factor of any regular salad tenfold. If you don’t have a spiralizer handy, thinly sliced or cubed zucchini also works. Pre-made zoodles are also readily available at Woolworths these days! I prefer my zoodles fresh in this salad, but you can also lightly saute them for a couple of minutes on a hot, non-stick pan.

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5 from 1 vote

Summer Zoodle Salad

Spiralized zucchini with fresh corn, roasted capsicum and chicken breast drizzled with a lime-chilli vinaigrette
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 5 servings
Calories: 385kcal


  • 850 grams chicken breast or 4 large chicken breasts
  • 3 large red capsicum- sliced and deseeded
  • 1 large red onion- peeled and quartered
  • 250 grams corn kernels
  • 5 large zucchini- washed and spiralized
  • 5 ripe truss tomatoes
  • 1 bunch radish- washed and thinly sliced
  • 1 handful fresh parsley- washed and torn

Chilli Lime Vinaigrette

  • 2 limes- for juice
  • 2 tsp maple syrup or honey
  • 25 ml extra virgin olive oil
  • 2 tsp chipotle powder
  • 1 tsp ground cumin seeds
  • 1 large garlic clove- minced
  • 2 tsp chilli flakes


  • Preheat the oven to 180°C
  • Lay the capsicum out on a flat baking sheet, season with salt and roast for 30-40 minutes or until lightly charred
  • Scatter the chopped onions on a separate baking tray, add these to the oven and roast for 10 minutes
  • Dice and poach the chicken breast- roughly 7-10 minutes
  • Spiralize your zucchini and combine with fresh ingredients. Add in the roasted vegetables, shred the chicken and throw these in.
  • Add the dressing ingredients to a small bowl and whisk to combine.
  • Serve the salad and drizzle with the dressing. Top with a generous scattering of parsley and freshly ground pepper.


Calories: 385kcal
Carbs: 31.6g | Fat: 8.5g | Protein: 59.1g

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1 Comment

  • Reply
    January 3, 2020 at 8:58 am

    5 stars
    This was delicious!!

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