Under 30 Minutes

Zucchini and Chicken Salad

Summer nights make you want to spend more time outside and less in the kitchen -- this quick and healthy salad is the perfect solution.

  • Prep:
  • Total Time:
  • Servings: 4

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 Notes

To save time, use store-bought roasted chicken.


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