Chicken salad with zucchini perfect even for the hottest days. Summer here in Puglia has arrived early with extreme heat. Although living here I should be used to the heat, each passing year it becomes increasingly difficult to endure. So, I embrace lots of fresh recipes to prepare in advance when the temperatures in my kitchen are not yet boiling. Today, I want to tell you about the recipe for a complete dish perfect for the summer. A Chicken breast salad with zucchini, yellow and red cherry tomatoes, black olives, and corn. A special combination for a fresh and tasty dish. For the dressing, I used a simple citronette with oil and lemon, which I find perfect in flavor. You prepare it in advance and store it in the fridge to have it ready and fresh for lunch. I am sure you won’t get tired of preparing this Salad during this long summer. Let’s rush to the kitchen
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove, Grill
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 130.22 (Kcal)
- Carbohydrates 6.27 (g) of which sugars 2.37 (g)
- Proteins 13.63 (g)
- Fat 6.43 (g) of which saturated 1.06 (g)of which unsaturated 1.18 (g)
- Fibers 1.49 (g)
- Sodium 212.35 (mg)
Indicative values for a portion of 170 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 with Zucchini Salad
- 14 oz chicken breast
- 14 oz zucchini
- 1/4 cup canned sweet corn, drained
- 4.5 oz cherry tomatoes
- 4.5 oz yellow cherry tomatoes
- 1/2 head lettuce
- 2.5 oz black olives (pitted)
- 2.7 tbsp extra virgin olive oil
- 1 lemon
- to taste salt
- 1 pinch pepper
How to prepare the Summer Chicken Salad
Wash the zucchini. Trim the ends and cut them into very thin slices lengthwise. You can simply use a knife or a peeler. Heat a grill and use it to grill the zucchini.
Cut the chicken slices into pieces that are not too small and grill them on the same grill. Let them cool. Wash the cherry tomatoes, yellow and red, and cut them into pieces, removing the seeds and the inner liquid. Wash the lettuce leaves and let them drain well. Cut them into smaller pieces.
Cut the pitted black olives into rings. Drain the corn from its liquid and rinse it under running water. Squeeze the lemon to extract the juice. Prepare the citronette: mix the oil with the lemon juice in a small bowl, add a pinch of salt and a pinch of pepper.
Place all the ingredients in a bowl. Dress with the oil and lemon and mix well with 2 spoons. Cover the bowl with cling film and let the Chicken Salad rest in the fridge for at least an hour.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover Salad, store it in the fridge in a container for 1-2 days
You can enrich the chicken salad with canned tuna, mozzarella cubes, or hard-boiled egg wedges
Don’t miss the recipe for Grilled Eggplants
