Photo Gallery
Kosher recipe: Zucchini and Chicken Salad
Published: 02/10/2009 by Chef Mendy
Serves 4 - Prep time: 30 minutes INGREDEIENTS 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 chopped fresh mint DIRECTIONS 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. 2) 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. 3) Toss chicken with zucchini mixture, spinach, onion, pecans, and mint. Serve. Total time: 30 minutes Live Eat Be Happy MB
Have no fear, we will not sell your email address.
