Chicken Salad with Zucchini fresh and delicious. The heat arrives and it becomes difficult to spend too much time in front of the stove, but we still need to eat. And so Pasta Salads, rice salads, legume salads, or chicken salads come to our aid, just like the one I want to tell you about today. A fresh, light, and delicious Chicken Salad with carrots, zucchini, and red onion perfect to prepare in advance and enjoy cold, and also great to take to the beach for a fresh and tasty break. I simply grilled the chicken breast slices and the zucchini slices and then prepared my Salad. For the dressing, I simply used a citronette with oil and lemon juice. Don’t miss the recipes for Cold dishes with zucchini and Rice Salads. Let’s head to the kitchen and prepare a delicious Salad with chicken and zucchini
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 136.61 (Kcal)
- Carbohydrates 4.76 (g) of which sugars 1.70 (g)
- Proteins 18.73 (g)
- Fat 5.42 (g) of which saturated 0.92 (g)of which unsaturated 0.50 (g)
- Fibers 1.45 (g)
- Sodium 140.95 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken Salad
- 14 oz chicken breast
- 1.1 lbs zucchini
- 7 oz carrots
- 1 Tropea red onion
- 1 lemon (untreated)
- 2 tbsps extra virgin olive oil
- to taste salt
- 1 sprig basil
How to prepare the Chicken Salad with Zucchini
Wash the zucchini. Trim the ends and slice them thinly lengthwise. Heat a grill and cook the zucchini first and then the chicken breast slices on the hot grill. Let them cool.
Peel the carrots and slice them thinly. Boil the carrots in boiling water for 8 minutes. Drain them and let them cool. Slice the grilled chicken into strips. Clean the red onion and slice it thinly. Combine all the ingredients in a bowl: chicken, zucchini, onion, and carrots.
Wash the lemon, extract the zest, only the yellow part, and cut it into thin strips. Squeeze the lemon and mix the lemon juice with extra virgin olive oil, a pinch of salt, and a pinch of pepper in a small bowl. Dress the Salad with the citronette, lemon zest, and basil leaves. Mix. Let it rest in the fridge for an hour.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there is leftover Salad, store it in a container in the fridge for 1-2 days
If you prefer, you can simply dress with oil or add some balsamic vinegar or soy sauce for a more particular flavor
Don’t miss the recipe for Green Bean and Potato Salad
