Zucchini and Chicken Salad - from Martha Stewart

“A relaxing meal made without turning on the oven (although you do use the stove) is just right for a warm summer night.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: