Zucchini And Chicken Salad From Martha Stewart Recipes

CLASSIC CHICKEN SALAD

Steps:

• Place all ingredients in a bowl; stir to combine.
• For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
• To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

STUFFED ZUCCHINI JUST LIKE MARTHA

Steps:

• Preheat oven to 475°F.
• Using a spoon, scoop out the centers of the zucchini to form boats leaving 1/4 inch shell.
• Roughly chop the center and set aside.
• Arrange zucchini boats on a foil lined baking sheet, cut side down.
• Bake for 15 minutes.
• Remove from oven.
• While the boats are cooking heat oil in a medium skillet over moderate heat.
• Add onion and 1/8 teaspoon of pepper, cook, stirring until soft.
• Add chopped zucchini and cook.
• Stir it around until most of the liquid has evaporated.
• Remove from heat and allow to cool.
• Stir in tomato and feta.
• Turn over zucchini boats and fill with the veggie/feta mixture.
• Bake until top is brown, about 20 minutes.
• You will have to remove with a large spatula.

ZUCCHINI AND CHICKEN SALAD

Steps:

• In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini; toss to coat, and let marinate while cooking the chicken.
• In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from the skillet, and slice thin.
• Toss the chicken with the zucchini mixture, spinach, red onion, pecans, Parmesan cheese, and mint. Serve.

CORN AND ZUCCHINI ORZO SALAD

Steps:

• Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
• In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.