Zucchini and Chicken Salad

Zucchini and Chicken Salad (good for all phases)

Ingredients

  •  2 tbsp 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
  • 1/4 cup chopped fresh mint
  • 3/4 cup chopped pecans (PHASE 4 ONLY)
  • 1/4 cup parmesan (PHASE 4 ONLY)

Directions

  1. In a large bowl, whisk together 2 TBSP oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
  2.  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.
  3. Toss chicken with zucchini mixture, spinach, onion, and mint. Serve.

Cook’s NoteThis recipe can also be made using leftover or store-bought roasted chicken.

July 15, 2014 by Kristi Kirkham
Tags: Poultry
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