Grilled Chicken and Sweet Corn Zoodle Salad

I am always craving pasta, but sometimes need something a little lighter. With my garden producing so many zucchini, I came up with this quick, light and easy recipe. I toss zoodles (spiralized zucchini noodles) with sweet corn, grilled chicken, basil and sun-dried tomatoes for the perfect summer dish.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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2 boneless skinless chicken breasts (about 1 1/2 pounds)

Grapeseed oil, for drizzling

Kosher salt and freshly ground black pepper

4 ears sweet corn, shucked

8 cups zucchini noodles (about 1 1/2 pounds)

3/4 cup thinly sliced oil-packed sun-dried tomatoes, drained

1/2 cup pitted kalamata olives, halved lengthwise

1/2 cup packed basil leaves, finely chopped, plus whole leaves for garnish

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 cup whole-milk ricotta


  1. Preheat a grill to about 400 degrees F and clean the grates or preheat a large grill pan over medium-high heat.
  2. While the grill or grill pan preheats, place 1 of the chicken breasts in a resealable plastic bag and pound out to about 1/2 inch thick with a rolling pin or the flat side of a meat tenderizer. Remove and place on a rimmed baking sheet and repeat with the remaining chicken breast. Drizzle both sides of the chicken with grapeseed oil and liberally season with salt and pepper.
  3. Grill the chicken until you see grill marks and the chicken bounces back when you press on it, 4 to 5 minutes per side. Grill the corn at the same time, turning occasionally, until charred and bright yellow, 8 to 10 minutes.
  4. Meanwhile, combine the zoodles with the tomatoes, olives and chopped basil in a large bowl. Once the corn is cool enough to handle, cut off the kernels and add them to the bowl.
  5. In a small bowl, whisk together the vinegar, olive oil, Dijon, honey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour over the salad and toss. Taste for seasoning, adding more salt or pepper, if needed.
  6. Thinly slice the chicken. Using tongs, pile the zoodle salad into a large shallow serving bowl, leaving behind any liquid in the bowl. Dollop with spoonfuls of ricotta, then top with the sliced chicken and a few basil leaves. Serve warm or at room temperature.
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