Thursday, November 11, 2010

Healthy Recipe #1: Zucchini and Chicken Salad

As promised, here is a healthy recipe I'd love to pass on. It's one of my DH's favorite summertime salads. It's pretty easy to make, is tasty and very healthy.

Zucchini and Chicken Salad
(From: Everyday Food’s Great Food Fast)

Serves 4


¼ cup plus 1 tablespoon olive oil
¼ cup fresh lemon juice
1¼ pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (8 oz) spinach, roughly chopped
½ red onion, thinly sliced
¾ cup chopped pecans
¼ cup grated parmesan cheese
¼ cup chopped fresh mint


  • In a large bowl, whish together ¼ cup of the olive oil, the lemon juice, and the 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 tablespoon of olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 6-7 minutes per side. Remove from skillet, allow to cool, and slice thinly.
  • Toss the chicken with the zucchini mixture, spinach, red onion, pecans, parmesan cheese, and mint. Serve, eat, and say YUM!

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