Servings: 2 · Prep Time: 12 mins · Cooking Time: 18 mins
Total Time: 30 mins

Lunch | Salads & Starters | Keto

This pasta salad is inspired by the flavours of a classic Italian caprese and topped with tender strips of chicken. This is a simple yet tasty option for lunches and perfect for meal prepping.


  • mini chicken breast fillets (250g)
  • pearl mozzarella balls
  • sundried tomatoes (6 roughly chopped)
  • olive oil (3 tbsp)
  • courgette noodles (2 cups)
  • fresh basil (2 tbsp)
  • garlic (1 clove minced)
  • lemon juice (1 tbsp)
  • lemon zest (1 tsp)
  • sea salt and freshly ground black pepper (pinch)


Whisk together the lemon juice with one tablespoon of olive oil, the garlic and a little salt and pepper.\n\nAdd the chicken fillets to a mixing bowl and drizzle over the lemon and oil mixture. Cover and refrigerate for ten minutes.\n\nHeat a griddle or frying pan over a medium/high heat.\n\nAdd the marinated chicken strips and cook for four minutes each side or until golden brown and completely cooked through.\n\nWhilst the chicken is cooking you can assemble the salad. Add the courgette noodles to a large serving bowl along with the remaining olive oil, lemon zest, sundried tomatoes, mozzarella, basil and a generous pinch of salt and pepper. Toss well to combine.\n\nTop the salad with the cooked chicken pieces to serve.\n