Zucchini and Chicken Salad

A relaxing meal made without turning on the oven (although you do use the stove) is just right for a warm summer night.

If even the thought of turning on the stove is too much for you, this recipe can also be made using leftover or store-bought roasted chicken.

salad zucchini and chicken

PREP: 30 MINS, TOTAL TIME: 30 MINS, SERVINGS: 4

Ingredients

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) spinach, chopped
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Directions

1. In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.

2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.

3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

recipe from: marthastewart.com

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