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
291
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.

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.

Nutritional Facts

Total Fat
21g
33%
Sugar
3g
N/A
Saturated Fat
3g
16%
Cholesterol
43mg
14%
Protein
18g
36%
Carbs
9g
3%
Vitamin A
170µg
19%
Vitamin B12
0.2µg
2.7%
Vitamin B6
0.4mg
21.7%
Vitamin C
57mg
94%
Vitamin E
4mg
22%
Vitamin K
273µg
100%
Calcium
92mg
9%
Fiber
3g
13%
Folate (food)
68µg
N/A
Folate equivalent (total)
68µg
17%
Iron
2mg
11%
Magnesium
59mg
15%
Monounsaturated
14g
N/A
Niacin (B3)
5mg
27%
Phosphorus
198mg
28%
Polyunsaturated
3g
N/A
Potassium
520mg
15%
Riboflavin (B2)
0.3mg
15.2%
Sodium
440mg
18%
Thiamin (B1)
0.1mg
8%
Zinc
1mg
10%