ZUCCHINI & CHICKEN SALAD
From Adrianne Campbell
1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Salt and pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) chopped spinach
1/2 red onion, thinly sliced
3/4 cup chopped & toasted pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint1. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, and salt and pepper to taste. Add zucchini; toss to coat, and let marinate while cooking chicken.
2. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thinly.
3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
Note: This recipe can also be made using leftover or store-bought roasted chicken. To save time, I usually just bake some frozen chicken breasts earlier in the day or the night before and then chop it. I also toast the pecans to bring out the flavor. It makes A LOT of salad… great if you have company over. Otherwise, just make half of it and make the other half another night.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
