Zucchini And Chicken Salad From Martha Stewart Recipes

ROASTED CHICKEN THIGHS WITH ZUCCHINI AND COUSCOUS

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
• Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
• Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.

ZUCCHINI SALAD

Steps:

• Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

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 AND CHICKEN SALAD - FROM MARTHA STEWART

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.

ZUCCHINI AND CHICKEN SALAD

Steps:

• In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini; toss to coat, and let marinate while cooking the chicken.
• In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from the skillet, and slice thin.
• Toss the chicken with the zucchini mixture, spinach, red onion, pecans, Parmesan cheese, and mint. Serve.

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.