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Keto No Pasta Pasta Salad

A hearty, low-carb salad featuring diced chicken and a rainbow of fresh vegetables, tossed with a light olive oil and vinegar dressing for a quick, satisfying meal.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, diced Use poached, roasted, or rotisserie chicken.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced Consider draining excess water before serving.
  • 1/2 cup bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/2 cup olives, sliced Swap black olives for kalamata for a Mediterranean twist.
  • 1/4 cup feta cheese, crumbled Can be omitted for dairy-free version.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons vinegar (red wine or apple cider) Can substitute with lemon juice.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the cooked chicken, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
  2. In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve the salad cold or allow it to sit for 10 minutes at room temperature. Store in an airtight container for up to 3 days, with feta added just before serving to maintain crunch.