Zucchini and Chicken Salad

(from kylerhea’s recipe box)

Source: Everyday Food

Prep time: 30 minutes
Serves 4 people

Categories: Chicken, main-dish, try*this, zucchini

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

Directions

  1. 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.

  2. 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.

  3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

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