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Under 30 Minutes

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: 30 mins
    total time: 30 mins
  • servings: 4

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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

Cook's Note

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

Directions

  1. Step 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. Step 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. Step 3

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

Source
Everyday Food, July/August 2003

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Reviews (3)

  • lschop 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.

  • potager 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.