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Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Zucchini and Chicken Salad

Source: Everyday Food, July/August 2003


  • 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


  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.

Cook's Note

This recipe can also be made using leftover or store-bought roasted chicken.

Reviews (3)

  • lisaschopler 15 Aug, 2013

    This was an easy, delicious, and light recipe. Really great!

  • JMTorres 27 Aug, 2010

    I substituted the chicken with salmon and it turned out really well. I just put everything in the food processor to cut down on the prep time.

  • jens1966 5 Aug, 2008

    Good combination and a great way to use some of the fresh zucchini from my garden! I substituted basil for the mint, as I'm not a fan of mint in anything but mojitos and chocolate. Packaged roast chicken pieces do work well in a pinch.

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