Marinated Zucchini Chicken Salad With Marcona Almonds

Make the most of leftover roast chicken in this simple summer salad
Zucchini Chicken Salad

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Don’t let the zucchini season pass without making this simple marinated salad.

This recipe is courtesy of Salt and Wind.

4
Servings
258
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 zucchini
  • 1 lemon, zested and juiced
  • 4 Tablespoons extra-virgin olive oil
  • 2 Teaspoons dijon mustard, optional
  • 1/2 red onion, thinly sliced
  • 8 Ounces cooked chicken, shredded
  • 1 handful parsley, chives, or dill, finely chopped
  • 4 Ounces baby kale, spinach, or arugula
  • 1 handful Marcona almonds, roughly chopped
  • Kosher salt
  • Freshly ground black pepper

Directions

Using a julienne peeler, peel the zucchini into ribbons. Toss the ribbons with the lemon juice and zest, mustard, red onion, half the olive oil, a pinch of salt, and freshly ground black pepper. Set aside to marinate for at least 5 minutes.

Add the chicken, herbs, remaining olive oil, and toss to combine. Taste and add more lemon juice, mustard, salt, or pepper, as desired. When ready to serve, divide greens among bowls and top with zucchini chicken mixture. Garnish with almonds.

Nutritional Facts

Total Fat
22g
31%
Saturated Fat
15g
63%
Cholesterol
69mg
23%
Carbohydrate, by difference
1g
1%
Protein
15g
33%
Vitamin A, RAE
180µg
26%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
154µg
100%
Calcium, Ca
66mg
7%
Choline, total
43mg
10%
Fiber, total dietary
1g
4%
Folate, total
40µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
35mg
11%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
155mg
22%
Selenium, Se
29µg
53%
Sodium, Na
478mg
32%
Water
62g
2%
Zinc, Zn
1mg
13%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.