A crisp, dairy-free, AIP-friendly twist on classic pasta salad — packed with lean protein, bright veggies, and creamy herbed dressing. Perfect for road trips, meal prep, or those “I refuse to turn on the stove” days in the RV.

If “simple” and “fresh” had a baby, it would look a lot like this Chicken “Pasta” Salad. No noodles, no dairy, no drama — just spiralized veggies, shredded chicken, and a creamy herbed dressing that feels way fancier than the effort it takes. It’s the kind of meal you can throw together in a tiny RV kitchen (or anywhere with a counter big enough for a cutting board and a little ambition).

I’ll be honest — I’ve never been the “craving a bowl of veggies” type. Our doctor would probably agree that I could stand to eat a few more greens. But this salad? It’s a total game changer. If you’re a fellow veggie-dodger, this is a deliciously sneaky way to load up on nutrients without feeling like you’re eating a garden. Crunchy, creamy, and guilt-free — your taste buds (and your doctor) will both be proud.

Sherryl Jenkins

Chicken “Pasta” Salad with Spiralized Veggies

A refreshing twist on pasta salad — without the pasta! This AIP-friendly chicken “pasta” salad swaps spiralized veggies for noodles and gets dressed in a creamy, herbed coconut dressing. It’s light, protein-packed, and perfect for road-trip lunches or busy workdays when your kitchen doubles as an office.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the “Pasta” Base

• 2 medium zucchinis, spiralized
• 1 large carrot, peeled and spiralized or shaved into ribbons
• 1/2 cucumber, halved lengthwise and thinly sliced
• 1 cup shredded cooked chicken breast (rotisserie or prepped ahead)

For the Dressing

• 3 tbsp olive oil
• 2 tbsp full-fat coconut milk (or AIP mayo for creamier texture)
• 1 tbsp lemon juice
• 1 small garlic clove, minced (or ¼ tsp garlic powder)
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp pink salt (sea salt optional)

Optional Add-Ins

• 2 tbsp sliced black olives
• 1 tsp chopped fresh dill or parsley
• 1 tsp nutritional yeast (AIP reintro)

Equipment

• Spiralizer or julienne peeler (for zucchini and carrot ribbons)
• Sharp knife and cutting board
• Small mixing bowl (for dressing)
• Large salad bowl (for tossing everything together)
• Measuring spoons and cups
• Airtight meal prep containers (for storage or on-the-go RV lunches)

Method

 

1. Spiralize the veggies. Pat dry with paper towels to reduce excess moisture.
2. Prepare the dressing. Whisk olive oil, coconut milk, lemon juice, garlic, and herbs in a small bowl until smooth.
3. Assemble. Toss zucchini, carrot, cucumber, and chicken together in a large bowl.
4. Dress & serve. Drizzle with dressing just before serving, toss lightly, and top with optional olives or fresh herbs.

Notes

🧮 Nutrition Facts (Per Serving)

(Based on 2 servings)

Nutrient	Amount	Notes
Calories	320 kcal	light but satisfying
Carbohydrates	8 g	mostly from carrots & zucchini
Protein	28 g	from lean chicken breast
Fat	20 g	from olive oil & coconut milk
Fiber	2.5 g	veggie-based
Sugars	3 g	natural from carrots
Sodium	480 mg	with pink salt seasoning
Net Carbs	5.5 g	great for AIP or low-carb meals

🥣 Pairs Well With

• Crispy Sweet Potato Chips — the perfect crunchy side for salads and wraps; light, salty, and easy to batch-prep.
• Skillet Fluffy Biscuits (AIP) — warm, comforting, and great if you want to turn this salad into a heartier meal.
• AIP Parfait in a Mason Jar — a sweet, creamy finish that balances the savory crunch perfectly.

👩‍🍳 Chef’s Notes & Make-Ahead Tips

• Make-Ahead Friendly:
  Spiralize the veggies and cook the chicken up to 2–3 days ahead. Store each component separately in airtight containers. Keep the dressing in a small jar so you can shake and drizzle just before eating — that’s the secret to keeping the salad crisp instead of soggy.
• For the Dressing:
  Olive oil and coconut milk will thicken slightly when chilled. If it firms up, just set the jar in warm water for a minute or give it a quick shake to bring it back to creamy perfection.
• Serving Idea:
  Toss everything together right before serving, or layer it in a jar — dressing at the bottom, then chicken, then veggies on top. Flip and shake when ready to eat. (Bonus: it makes you look way more organized than you feel.)

🧊 Storage Instructions

• Refrigerator:
  Store the spiralized veggies and chicken mixture separately from the dressing in airtight containers for up to 3 days.
• Freezer:
  Not recommended — fresh veggies lose their texture when thawed.
• Meal Prep Hack:
  Divide into single-serve containers with a mini jar of dressing for easy grab-and-go lunches. Ideal for travel days, office fridges, or tiny RV fridges with trust issues.