Keto chicken pesto noodle salad
- boneless chicken thighs
- green pesto sugar-free
- 5 oz. cherry tomatoes, halved
- feta cheese, crumbled or cubed
- 12 oz. or
- 3 tbsp olive oil
Place the chicken thighs in a medium pot and add cold water until the chicken is just covered.
Bring to a boil. Then reduce the heat to medium-low and simmer for 15 minutes or until the chicken is thoroughly cooked.
Remove the chicken from the water and shred it using two forks. Set aside.
While the chicken is cooking, spiralize the zucchini and place the noodles in a large mixing bowl.
Pour the pesto over the noodles, and toss with tongs to completely coat the noodles.
Add shredded chicken, tomatoes, and feta to the noodles and gently toss with tongs until evenly combined. Drizzle with olive oil.
Make a big batch because this dish tastes even better served the next day! The noodles are softer and the chicken is more moist.