Zucchini Fiesta Salad Recipes

CHICKEN FIESTA SALAD

Chicken Fiesta Salad image

This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Provided by ANGL8277

Categories Salad Taco Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Steps:

Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g

FIESTA CHOPPED SALAD

Fiesta Chopped Salad image

"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium tomato, seeded and chopped
1 medium cucumber, seeded and chopped
1 small zucchini, chopped
2 green onions, chopped
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 large ripe avocado, peeled and chopped
1 tablespoon lemon juice

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.

Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ZUCCHINI FIESTA SALAD

Zucchini Fiesta Salad image

This is a recipe that I adopted in the Recipezaar recipe give-away of Feb 2005 and made only a couple minor changes. I like it. Preparation time does not include 30 minutes chilling time.

Provided by echo echo

Categories Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb zucchini, cut crosswise in 1/4 inch-thick slices
1/2 lb crookneck yellow squash, cut crosswise in 1/4 inch-thick slices
2 tablespoons lemon juice
1/4 cup salad oil
1/2 teaspoon salt
1/8 teaspoon ground cumin
1 green onion, thinly sliced
1/3 cup green chili, diced
1/3 cup pimento stuffed olive, cut in half crosswise
1 (8 ounce) package cream cheese, cut in 3/4-inch cubes
1 small avocado
lettuce leaf
fresh cilantro

Steps:

Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes).
Plunge into ice water to cool; drain well.
In a large bowl, combine lemon juice, oil, salt, and cumin.
Add drained squash and stir lightly; chill for 30 minutes.
Add onion, chilies, olives, and cheese.
Peel and pit avocado; cut into small cubes.
Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates.
Mound equal portions of salad on each plate.
Garnish each salad with a sprig of coriander.

Nutrition Facts : Calories 417.8, Fat 40.2, SaturatedFat 15.3, Cholesterol 62.4, Sodium 470.4, Carbohydrate 11.7, Fiber 5.1, Sugar 2.3, Protein 6.8

FIESTA ZUCCHINI

Fiesta Zucchini image

Squash with a bit of a Tex-Mex twist. I served this as something different to side with tacos and just used what I had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (Desiree Zamorano) recipe in Bon Appetit.

Provided by GaylaJ

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 lb zucchini, quartered lengthwise, cut crosswise into 1/2-inch-wide pieces (about 3)
3 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/2 cup salsa
1/2 cup shredded monterey jack cheese

Steps:

Heat olive oil in heavy medium skillet over medium heat.
Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.

Nutrition Facts : Calories 142.8, Fat 11.3, SaturatedFat 3.7, Cholesterol 12.6, Sodium 281.9, Carbohydrate 6.7, Fiber 1.8, Sugar 3, Protein 5.5

FIESTA ZUCCHINI

Fiesta Zucchini image

Provided by Desiree Zamorano

Categories Cheese Vegetable Sauté Low Carb Vegetarian Quick & Easy Low Cal Zucchini Summer Bon Appétit Pasadena California

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 pound zucchini (about 3), quartered lengthwise, cut crosswise into1/2-inch-wide pieces
3 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/2 cup purchased salsa
1/2 cup shredded Monterey Jack cheese

Steps:

Heat olive oil in heavy medium skillet over medium-low heat. Add zucchini. garlic and oregano and sauté until garlic is just golden, about 2 minutes. Add salsa and simmer until zucchini is just tender, about 6 minutes. Reduce heat to low. Sprinkle Jack cheese over zucchini. Cover and cook until cheese melts, about 2 minutes.

FIESTA CHOPPED SALAD

Fiesta Chopped Salad image

Categories Salad Tomato Vegetable No-Cook Bell Pepper Zucchini Summer Parade

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 red bell pepper, cored, seeded and cut into 1/2-inch dice
1 yellow bell pepper, cored, seeded and cut into 1/2-inch dice
1 green bell pepper, cored, seeded and cut into 1/2-inch dice
1 ripe tomato, seeded and cut into 1/2-inch dice
1 small zucchini, cut into 1/4-inch dice
2 scallions (3 inches of green left on), thinly sliced on diagonal
1/2 hothouse (seedless) cucumber, unpeeled, cut into 1/2-inch dice
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons olive oil
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
1 avocado, cut into 1/4-inch dice, tossed with 1 tablespoon of fresh lemon juice (for garnish)

Steps:

1. Combine the peppers, tomato, zucchini, scallions, cucumber and parsley in a bowl.
2. Whisk together the olive oil, vinegar, sugar, salt and pepper in a small bowl. Pour over the salad and toss well. Correct the seasonings. Just before serving, sprinkle the salad with the avocado.

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