Zucchini And Chicken Salad Recipes

ZUCCHINI AND CHICKEN SALAD

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.

ZUCCHINI SALAD WITH CHICKEN RECIPE

Steps:

• To make this scrumptious salad recipe, take a large bowl and mix the sliced zucchini with oil and lemon juice. Season with salt and black pepper. Mix well and set the bowl aside.
• Next, place a non-stick pan over medium flame and heat oil in it. Once hot enough, place the chicken breast in the pan. Season with salt and pepper and cook the chicken until tender. Once done, remove the chicken from heat and cut it into small pieces.
• Then, add the cooked chicken pieces to the zucchini mixture and toss in the mint leaves as well.
• Lastly, add the chopped onions and spinach along with the grated Parmesan. Mix well. Once done, your salad is ready, garnish with pecan and serve immediately!

ZUCCHINI-CHICKEN SALAD

Steps:

• Combine first 6 ingredients in large bowl.
• Mix mayo, mustard, drink mix and pepper until blended. Add to chicken mixture; mix lightly.
• Refrigerate 3 hours.
• Serve chicken salad over salad greens.

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.

ZUCCHINI CHICKEN SALAD

Steps:

• In a large bowl, whisk together the olive oil and lemon juice, adding salt and pepper to taste.
• Add thinly sliced zucchini to the bowl and toss to coat.
• Heat up chicken if cold.
• When heated, thinly slice the chicken.
• Toss the chicken with the zucchini mixture, spinach, red onion, pine nuts, cheese, and fresh mint.
• Serve and enjoy!

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

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.

GRILLED CHICKEN AND ZUCCHINI SALAD

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.

CHICKEN SALAD-STUFFED ZUCCHINI

Steps:

• Cut zucchini lengthwise in half; scoop out centers with spoon, leaving 1/4-inch-thick shells. Chop removed zucchini; place in small bowl. Add chicken, tomatoes and onions; mix lightly.
• Spoon into zucchini shells; place on microwaveable plate. Microwave on HIGH 1 min.
• Top with cheese. Microwave 30 sec. or until cheese is melted.

GRILLED CHICKEN AND ZUCCHINI SALAD

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.

GRILLED-CHICKEN-AND-ZUCCHINI SALAD

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.