Zucchini and Chicken Salad

62 Ratings
  • 5 16
  • 4 25
  • 3 15
  • 2 6
  • 1 0

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

Everyday Food, July/August 2003

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Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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Reviews (2)

62 Ratings
  • 5 16
  • 4 25
  • 3 15
  • 2 6
  • 1 0
Martha Stewart Member
07/25/2019
This is one of my absolute FAVORITES!!!! I could totally eat it 3 times a week. I go ahead and let the mint and red onion marinate with the zucchini, AND I toast the pecans, which REALLY adds a wonderful flavor. If I don't have chicken, I've substituted really good feta for the protein and it was amazeballs :-)
Martha Stewart Member
08/15/2013
This was an easy, delicious, and light recipe. Really great!
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