Tuesday, June 19, 2012

2 zucchini, chicken & mint salad

this salad is perfect for warm summer days, it's light, fresh & requires minimal cooking {if you have leftover chicken or get a rotisserie chicken there's no heat involved}. you can play with the amount of zucchini & chicken {last night i doubled the amount of chicken since we had guests}. i made it mostly to use up some left-over mint and was delighted with how delicious it was!

once again, thank you martha stewart
don't worry i forgot to include the red onion in the picture

1/4 cup + 1 Tbs. olive oil
1/4 cup lemon juice
       coarse salt & freshly ground pepper
1 1/4 lbs. zucchini {about 4} thinly sliced
1 lb. boneless, skinless chicken breast halves
1 bunch {8 oz} spinach, chopped {i forgot to chop mine, but we survived}
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

in a large bowl, whisk together 1/4 cup of olive oil, the lemon juice & the salt & pepper to taste {you can always add more later}. add the zucchini; toss to coat & let marinate while cooking {or not} the chicken.

in a large nonstick frying pan, heat the 1 Tbs. olive oil over medium heat. season the chicken with salt & pepper. cook until gold brown on both sides {i like to put a lid on the pan to keep the chicken moist} if you're unsure if the chicken is done or not put in a meat thermometer {165°}. remove from pan & slice thin {mine always ends up in chunks but it tastes the same right?}

toss the chicken with the zucchini mixture, spinach, red onion, pecans, parmesan cheese & mint. serve that delicious bad boy & be prepared for compliments.

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Cilla said...

This looks delicious! I think I'll have to make it for my salad loving husband!

Iordanov's said...

You definitely should! It's fantastically delish :)