Ingredients Meat & Poultry Chicken Chicken Breast Recipes Zucchini and Chicken Salad 3.8 (62) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Summer nights make you want to spend more time outside and less in the kitchen—this quick and healthy salad is the perfect solution. Ingredients ¼ cup plus 1 tablespoon olive oil ¼ cup fresh lemon juice Coarse salt and ground pepper 1 ¼ pounds zucchini, thinly sliced 1 pound boneless, skinless chicken breasts 1 bunch (about 8 ounces) spinach, chopped ½ red onion, thinly sliced ¾ cup chopped pecans ¼ cup grated Parmesan cheese ¼ cup chopped fresh mint 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. 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. Rate it Print