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Chicken “pasta” salad made with spiralized zucchini, shredded chicken, and creamy herb dressing on a wooden farmhouse table.
Sherryl Jenkins's avatarSherryl 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
Total Time 20 minutes
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