Description
A lighter twist on classic Alfredo, this Chicken Alfredo Zucchini Salad combines tender chicken and crisp zucchini ribbons tossed in a creamy, garlicky Parmesan sauce. It’s comforting yet fresh, perfect for a satisfying lunch or light dinner.
Ingredients
- 2 medium zucchini, spiralized or shaved into ribbons
- 2 cups cooked chicken breast, sliced or shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 ounces cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the zucchini by spiralizing or shaving into ribbons. Pat dry to remove excess moisture.
- Heat olive oil in a skillet over medium heat and sauté garlic for about 30 seconds until fragrant.
- Add heavy cream and cream cheese, stirring until melted and slightly thickened.
- Stir in Parmesan cheese, salt, and black pepper. Simmer gently for 2–3 minutes until smooth.
- Remove from heat and stir in lemon juice.
- In a large bowl, combine zucchini and cooked chicken.
- Pour warm Alfredo sauce over the mixture and gently toss to coat evenly.
- Sprinkle with fresh parsley and serve warm or slightly chilled.
Notes
- Lightly salt zucchini and pat dry to prevent excess moisture.
- Add cherry tomatoes or sautéed mushrooms for extra flavor.
- Substitute half the cream with milk for a lighter sauce.
- Store in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 115 mg
