ZUCCHINI AND CHICKEN SALAD
Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- 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. Remove from skillet, and slice thinly.
- Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS
From Food & Wine April 2009. Prep time includes marinating. According to Food & Wine "Hearty main-course salads tend to pair best with a wine that has some body (lighter styles get a bit lost). Try the smoky 2007 Perrin Réserve Côtes du Rhône Blanc or the peppery 2007 Domaine Lafage Côté Est."
Provided by Queen Dana
Categories Chicken Breast
Time 3h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
- In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.
- Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.
- In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
- Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.
- Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.
Nutrition Facts : Calories 479.7, Fat 27.1, SaturatedFat 3.7, Cholesterol 98.7, Sodium 130.6, Carbohydrate 18.1, Fiber 2.9, Sugar 11.6, Protein 43
LEMON-ZESTY ZUCCHINI WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
- Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
- Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS
Steps:
- In a large bowl combine 2 tbsp of olive oil with garlic, cumin, lemon zest, half the lemon juice, salt and pepper. Add the zucchini and craisins and toss to coat. Let stand at room temperature for 2 hours stirring occassionally. In a large shallow glass dish combine shallot with olive oil and remaining lemon juice. Add the chicken and refrigerate for 1-2 hours. In a skillet toast the pine nuts about 2 minutes. Remeove chicken and bake in the oven. Transfer to a serving bowl. Add the marinated zucchini and craisins, pine nuts, salad and preserved lemon. Serve right away.
BEST CHICKEN SALAD EVER
This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
Provided by pepper
Categories Salad
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g
LEMONY FUSILLI WITH CHICKEN, ZUCCHINI, AND PINE NUTS
This comes from fitnessmagazine. I haven't tried it yet, just posting so that I can add it to my menu.
Provided by Sara Morford
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
- Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
- Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
- Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
- Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.
SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
More about "chicken salad with zucchini lemon and pine nuts recipes"
SPICY GRILLED CHICKEN WITH SHAVED ZUCCHINI SALAD RECIPE
From realsimple.com
Cholesterol 124mg 41%Total Time 25 minsSaturated Fat 5g 25%Calories 507 per serving
- Heat a grill or grill pan over high. Rub chicken with 1 tablespoon oil and season all over with Aleppo pepper, 1 teaspoon salt, and ½ teaspoon black pepper.
- Grill chicken, turning once, until lightly charred on both sides and a thermometer inserted in thickest portion registers 165ºF, about 6 minutes per side. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, stir together parsley, garlic, 3 tablespoons mint, 3 tablespoons oil, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl.
- Whisk together remaining 2 tablespoons each lemon juice and oil and ¼ teaspoon each salt and black pepper in a small bowl.
BEST CHICKEN SALAD RECIPE - HOW TO MAKE CHICKEN SALAD
From thepioneerwoman.com
CHICKEN AND RICE SALAD WITH PINE NUTS AND LEMON RECIPE
From foodandwine.com
ZUCCHINI SALAD - PINCH AND SWIRL
From pinchandswirl.com
GRILLED ZUCCHINI SALAD WITH LEMON-HERB ... - A FARMGIRL'S …
From afarmgirlsdabbles.com
ZUCCHINI RIBBON SALAD WITH WITH LEMON, PARMESAN, AND …
From bowlofdelicious.com
STUFFED ZUCCHINI WITH CHICKEN AND PINE NUTS - THIS IS …
From thisishowicook.com
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS
From bonappetit.com
FRONT BURNER: SAVORY CHICKEN SALAD STUFFED TOMATOES ARE …
From arkansasonline.com
LOUISE’S ITALIAN CAFE ZUCCHINI CARPACCIO RECIPE
From recipes.net
ROASTED ZUCCHINI PASTA SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS RECIPE
From keeprecipes.com
GREEK SOUVLAKI (TENDER, JUICY, EASY!) - WHOLESOME YUM
From wholesomeyum.com
FRESH ZUCCHINI SALAD (READY IN MINUTES!) - FIT FOODIE FINDS
From fitfoodiefinds.com
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS RECIPE
From cookbookcreate.com
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS RECIPE - EAT YOUR …
From eatyourbooks.com
25+ BEST CELERY RECIPES (HOW TO USE CELERY) - PLATINGS
From platingsandpairings.com
GOAT CHEESE SALAD (EASY 25-MIN MEAL!) - WHOLESOME YUM
From wholesomeyum.com
6 HEALTHY DINNER RECIPES FOR WEIGHT LOSS - BUTLER HEALTH BLOGS
From blogs.butler.edu
CHICKEN SALAD RECIPES
From allrecipes.com
MEDITERRANEAN DIET PLAN ON INSTAGRAM: " HIGH PROTEIN …
From instagram.com
ZUCCHINI SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
THE BEST SALAD RECIPES FOR SUMMER 2023 - COSMOPOLITAN
From cosmopolitan.com
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS - AOL
From aol.com
You'll also love