Grilled Chicken And Zucchini Salad Recipes

Steps:

• Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper. Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.
• Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.
• Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.

Steps:

• Combine first 6 ingredients in large bowl.
• Mix mayo, mustard, drink mix and pepper until blended. Add to chicken mixture; mix lightly.
• Refrigerate 3 hours.
• Serve chicken salad over salad greens.

Steps:

• Cut 2 grilled chicken breasts into long strips and set aside for garnish.
• Chop remaining chicken into bite-size chunks.
• Shred about half of 1 zucchini and set that aside for garnish.
• Cut the remaining zucchini in small cubes and place in colander.
• Sprinkle with salt and let stand for 15 minutes.
• Squeeze moisture from zucchini.
• Combine chicken chunks and remaining ingredients in a ceramic or glass bowl.
• Stir in zucchini cubes.
• Chill at least one hour.
• Serve garnished with shredded zucchini and grille chicken strips.
• Sprinkle with paprika.

Steps:

• In a large bowl, whisk together the olive oil and lemon juice, adding salt and pepper to taste.
• Add thinly sliced zucchini to the bowl and toss to coat.
• Heat up chicken if cold.
• When heated, thinly slice the chicken.
• Toss the chicken with the zucchini mixture, spinach, red onion, pine nuts, cheese, and fresh mint.
• Serve and enjoy!

Steps:

• Combine the mustard and vinegar, beating them together until blended. Beat in the olive oil.
• Brush the chicken and zucchini with half this mixture. Preheat grill or broiler.
• Grill or broil the chicken and zucchini until the zucchini are lightly seared but still crisp and the chicken is cooked through. (The zucchini will take less time than the chicken.)
• Slice the zucchini thin and place in a bowl. Toss with the rest of the mustard, oil and vinegar mixture.
• When the chicken is done, allow it to cool briefly, then remove the bones and, if desired, the skin. Cut the chicken into slivers. Toss with zucchini and dressing. Season to taste with salt and pepper, add basil, toss again, serve on bed of lettuce.