Chicken and Shaved Squash Salad

By courtneyepowell

Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 pounds boneless, skinless chicken breasts (6 small breasts, about 4 ounces each)
• 3 pounds summer squash (mixed zucchini and yellow squash)
• 1/2 cup sliced almonds, toasted
• 1/2 cup shaved Pecorino Romano cheese
• 1 cup fresh basil, chopped

Preparation

Step 1

1. Whisk together lemon juice, olive oil, 1/2 teaspoon of the salt and the pepper. Pour half the dressing into a large resealable plastic bag. Add chicken to bag and coat well. Marinate in refrigerator for 30 minutes.

2. Meanwhile, heat grill to medium-high. Using a vegetable peeler, remove large, lengthwise strips from yellow squash and zucchini. Toss with remaining dressing, the almonds, cheese and basil, and remaining 1/4 teaspoon salt.

3. Remove chicken from marinade and grill 4 minutes per side, or until internal temperature reaches 165 degrees F on an instant-read thermometer. Serve chicken over squash salad.
Tip

A mandoline is handy for slicing vegetables but isn’t necessary for this recipe. Simply run a vegetable peeler lengthwise down the zucchini and yellow squash (it also works with cheese) to create perfectly thin strips.