Zucchini Chicken Salad Recipes

ZUCCHINI AND CHICKEN SALAD

Zucchini and Chicken Salad image

Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

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

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 SALAD WITH CHICKEN RECIPE

Zucchini Salad with Chicken Recipe image

There's nothing more indulgent than a delicious chicken salad and then this one is perfect for you! Zucchini Salad with Chicken is a Continental recipe that you can prepare for your loved ones on any occasion. This dish is prepared using zucchini, spinach, shredded chicken and olive oil, and it is so delicious that you can make it for lunch and dinner. This mouth-watering salad recipe is perfect for all the fitness freaks and for people on a diet. This is a filling yet delicious side dish recipe that will give your taste buds an experience that you will not forget and is healthy! This is an easy-to-make salad recipe and all the ingredients are easily accessible. This salad recipe is an apt dish for those who goes gym daily and can have it as an after-gym meal. This non-vegetarian recipe would be a big hit in potlucks, parties and get-togethers. This lip-smacking salad recipe is sure to make you go wow with it's flavours. This Zucchini Salad with Chicken is not only tasty but also healthy! Get going with your cooking skills and serve it to your loved ones!

Provided by TNN

Categories Appetizers

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

250 grams spinach chopped
50 grams zucchini thinly sliced
1/4 cup lemon juice
500 grams chicken breasts
0 As required salt
0 As required black pepper freshly ground
2 tablespoon virgin olive oil
1/2 cup parmesan cheese grated
1/2 Numbers red onion thinly sliced
1/4 cup mint chopped
1/2 cup pecan

Steps:

To make this scrumptious salad recipe, take a large bowl and mix the sliced zucchini with oil and lemon juice. Season with salt and black pepper. Mix well and set the bowl aside.
Next, place a non-stick pan over medium flame and heat oil in it. Once hot enough, place the chicken breast in the pan. Season with salt and pepper and cook the chicken until tender. Once done, remove the chicken from heat and cut it into small pieces.
Then, add the cooked chicken pieces to the zucchini mixture and toss in the mint leaves as well.
Lastly, add the chopped onions and spinach along with the grated Parmesan. Mix well. Once done, your salad is ready, garnish with pecan and serve immediately!

Nutrition Facts : ServingSize 1 bowl, Calories 445 cal

ZUCCHINI-CHICKEN SALAD

Zucchini-Chicken Salad image

Make this Zucchini-Chicken Salad with ease ahead of time, and enjoy your time with your favorite folks before you all enjoy this great recipe.

Provided by My Food and Family

Categories Home

Time 3h25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 cups shredded cooked chicken
1 zucchini, chopped
2 thin carrots, peeled, thinly sliced
1 stalk celery, chopped
4 green onions, sliced
2 Tbsp. dried cranberries
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. COUNTRY TIME Lemonade Starter Classic Lemonade Drink Mix
1/4 tsp. pepper
8 cups loosely packed torn mixed salad greens

Steps:

Combine first 6 ingredients in large bowl.
Mix mayo, mustard, drink mix and pepper until blended. Add to chicken mixture; mix lightly.
Refrigerate 3 hours.
Serve chicken salad over salad greens.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

ZUCCHINI CHICKEN SALAD

Zucchini Chicken Salad image

Make and share this Zucchini Chicken Salad recipe from Food.com.

Provided by -Mar-

Categories One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs zucchini, thinly sliced
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 lb boneless skinless chicken breast, cooked and warm
10 ounces Baby Spinach
1/2 red onion, thinly sliced
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1/4 cup of fresh mint, chopped
salt and pepper, to taste

Steps:

In a large bowl, whisk together the olive oil and lemon juice, adding salt and pepper to taste.
Add thinly sliced zucchini to the bowl and toss to coat.
Heat up chicken if cold.
When heated, thinly slice the chicken.
Toss the chicken with the zucchini mixture, spinach, red onion, pine nuts, cheese, and fresh mint.
Serve and enjoy!

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

GRILLED-CHICKEN-AND-ZUCCHINI SALAD

Grilled-Chicken-and-Zucchini Salad image

A quick marinade in garlicky, dill-flecked yogurt before grilling turns chicken cutlets super flavorful in this chicken and zucchini salad. They're served at dinner alongside an even faster-to-make romaine-and-radish salad, plus flame-kissed planks of zucchini brightened with lemon zest.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

Ingredients

1/2 cup plain yogurt (not Greek)
1 clove garlic, minced (1 teaspoon)
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon chopped fresh dill, plus 1/4 cup packed dill sprigs
Kosher salt and freshly ground pepper
8 chicken cutlets (about 1 1/4 pounds)
3 medium zucchini (about 1 pound), cut lengthwise into 1/2-inch-thick planks
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh juice
1 romaine-lettuce heart, thinly sliced crosswise (4 cups)
6 globe radishes, cut into 1/2-inch wedges (3/4 cup)

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.

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