Chicken salad with zucchini and carrots fresh and delicious. The recipe I want to tell you about today is that of a perfect summer main course. Simply grilled chicken breast slices seasoned with raw zucchini and carrots cut into thin strips. I also added some corn and prepared a yogurt and lemon sauce that is fresh, light, and very creamy. You can prepare it in advance and keep it in the fridge to eat it fresh. It’s also a great idea to take in your cooler bag to the beach or for a picnic. A chicken and vegetable main course for summer, fresh and delicious. My family loved it and if you prefer, you can replace the chicken breast slices with diced chicken or turkey slices. For the yogurt, you can use Greek yogurt which is thicker or simply a cup of plain yogurt. Have I convinced you to try it yet? Let’s run to the kitchen and prepare Chicken salad with zucchini and carrots
AND DO NOT MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Chicken Salad with Yogurt
- 14 oz chicken breast (sliced)
- 5 oz carrots
- 9 oz zucchini
- 3 oz canned sweet corn, drained
- 4 oz Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 sprig basil
- to taste salt
What You Need
- Grater
- Citrus Juicer
- Grill Pan
How to Prepare Chicken Salad with Yogurt
Wash the zucchini and trim the ends. Peel the carrots. With a large-hole grater, grate both the carrots and zucchini into a towel placed in a bowl. Close the towel and squeeze to remove the water from the vegetables.
Grill the chicken breast slices on a hot grill and then let them cool. Cut the grilled chicken into thin strips. Pour the chicken into a bowl. Mix in the zucchini and carrots.
Add the drained corn and mix. Squeeze the lemon to extract the juice and strain it. Salt the Chicken with vegetables. Add the Greek yogurt or just plain yogurt.
Add the lemon juice and olive oil. Lastly, add some coarsely chopped basil leaves. Mix well with 2 spoons. Store the Chicken Salad in the fridge until ready to serve.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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If any Chicken and Vegetable Salad is left, store it in a container in the fridge for 2 days.
If you don’t like using yogurt, you can simply season with olive oil and lemon.
Also read the recipe for Chicken and Peppers in Sweet and Sour Sauce
Your Questions
What can I substitute yogurt with?
Simply with oil and lemon juice or with mayonnaise
Can I substitute chicken with turkey breast?
Of course, following the recipe in the same way
