Zucchini Chicken Pasta Salad Recipes

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

Ingredients

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.

ZUCCHINI AND CHICKEN SALAD

Zucchini and Chicken Salad image

Categories Salad Chicken Side Marinate Zucchini

Yield Serves 4

Number Of Ingredients 10

Ingredients

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and fresh ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breast halves
1 bunch (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 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.

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