Marinated Zucchini Chicken Salad With Marcona Almonds

Name: Marinated Zucchini Chicken Salad With Marcona Almonds
Ingredients: 1 zucchini; 1 lemon, zested and juiced; 4 tablespoon extra-virgin olive oil; 2 teaspoon dijon mustard, optional; 1/2 red onion, thinly sliced; 8 ounce cooked chicken, shredded; 1 handful parsley, chives, or dill, finely chopped; 4 ounce baby kale, spinach, or arugula; 1 handful marcona almonds, roughly chopped; kosher salt; freshly ground black pepper

Hannah Hoskins|May 27, 2016 10:31 am EST

3.7 (3 ratings)

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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.

Servings

4

Ingredients

1 zucchini
1 lemon, zested and juiced
4 tablespoon extra-virgin olive oil
2 teaspoon dijon mustard, optional
1/2 red onion, thinly sliced
8 ounce cooked chicken, shredded
1 handful parsley, chives, or dill, finely chopped
4 ounce 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.