Zucchini and Chicken Salad

Zucchini and Chicken Salad
Prep Time:
30 mins
Total Time:
30 mins

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


  • 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


  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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