Grilled Chicken And Zucchini Salad Recipes

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GRILLED CHICKEN AND ZUCCHINI SALAD



Grilled Chicken And Zucchini Salad image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 8

2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
2 chicken breasts
3 medium zucchinis split in half lengthwise
Salt and freshly ground black pepper
12 basil leaves, shredded
Lettuce leaves for garnish

Steps:

  • Combine the mustard and vinegar, beating them together until blended. Beat in the olive oil.
  • Brush the chicken and zucchini with half this mixture. Preheat grill or broiler.
  • Grill or broil the chicken and zucchini until the zucchini are lightly seared but still crisp and the chicken is cooked through. (The zucchini will take less time than the chicken.)
  • Slice the zucchini thin and place in a bowl. Toss with the rest of the mustard, oil and vinegar mixture.
  • When the chicken is done, allow it to cool briefly, then remove the bones and, if desired, the skin. Cut the chicken into slivers. Toss with zucchini and dressing. Season to taste with salt and pepper, add basil, toss again, serve on bed of lettuce.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 821 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED-CHICKEN-AND-ZUCCHINI SALAD



Grilled-Chicken-and-Zucchini Salad image

A quick marinade in garlicky, dill-flecked yogurt before grilling turns chicken cutlets super flavorful in this chicken and zucchini salad. They're served at dinner alongside an even faster-to-make romaine-and-radish salad, plus flame-kissed planks of zucchini brightened with lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

1/2 cup plain yogurt (not Greek)
1 clove garlic, minced (1 teaspoon)
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon chopped fresh dill, plus 1/4 cup packed dill sprigs
Kosher salt and freshly ground pepper
8 chicken cutlets (about 1 1/4 pounds)
3 medium zucchini (about 1 pound), cut lengthwise into 1/2-inch-thick planks
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh juice
1 romaine-lettuce heart, thinly sliced crosswise (4 cups)
6 globe radishes, cut into 1/2-inch wedges (3/4 cup)

Steps:

  • Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper. Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.
  • Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.
  • Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING



Grilled Zucchini Salad with Mediterranean Dressing image

This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

3 medium zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped red onion
3 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 medium lemon, juiced and zested
1/3 cup crumbled feta cheese
3 tablespoons pine nuts, toasted

Steps:

  • In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

ZUCCHINI AND CHICKEN SALAD



Zucchini and Chicken Salad image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

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

Steps:

  • 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.

GRILLED CHICKEN AND ZUCCHINI SALAD



Grilled Chicken and Zucchini Salad image

Make and share this Grilled Chicken and Zucchini Salad recipe from Food.com.

Provided by JeriBinNC

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, grilled
4 medium zucchini
2 teaspoons salt
1 cup nonfat sour cream
1 tablespoon lime juice
1 tablespoon fresh basil leaf, minced
1 teaspoon cumin
1/4 cup onion, minced
1 dash black pepper
1/2 tablespoon paprika

Steps:

  • Cut 2 grilled chicken breasts into long strips and set aside for garnish.
  • Chop remaining chicken into bite-size chunks.
  • Shred about half of 1 zucchini and set that aside for garnish.
  • Cut the remaining zucchini in small cubes and place in colander.
  • Sprinkle with salt and let stand for 15 minutes.
  • Squeeze moisture from zucchini.
  • Combine chicken chunks and remaining ingredients in a ceramic or glass bowl.
  • Stir in zucchini cubes.
  • Chill at least one hour.
  • Serve garnished with shredded zucchini and grille chicken strips.
  • Sprinkle with paprika.

Nutrition Facts : Calories 229.3, Fat 2.9, SaturatedFat 1, Cholesterol 74.2, Sodium 1306.7, Carbohydrate 18.3, Fiber 2.7, Sugar 8.6, Protein 33

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD



Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS



Garlic-Grilled Chicken with Pesto Zucchini Ribbons image

The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2 teaspoons grated lemon zest
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 ounces each)
ZUCCHINI MIXTURE:
4 large zucchini (about 2-1/2 pounds)
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 cup prepared pesto
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges

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