Zucchini Salad With Chicken 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.

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.

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.

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!

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.