Zucchini and Chicken Salad

By deedavis

A relaxing meal made without turning on the oven (although you do use the stove) is just right for a warm summer night.

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.

Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.