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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 mins
Cook Time10 mins
Total Time25 mins
Course: lunch
Cuisine: American, australian
Keyword: crispy salad, zoodles, zucchini noodles
Servings: 5 servings
Calories: 385kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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