Zucchini Chicken Pasta Salad Recipes

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ZUCCHINI AND CHICKEN SALAD

Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10



Zucchini and Chicken Salad image

Steps:

  • In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
  • In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
  • Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) spinach, chopped
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

ZUCCHINI CHICKEN SALAD

Make and share this Zucchini Chicken Salad recipe from Food.com.

Provided by -Mar-

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10



Zucchini Chicken Salad image

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!

1 1/2 lbs zucchini, thinly sliced
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 lb boneless skinless chicken breast, cooked and warm
10 ounces Baby Spinach
1/2 red onion, thinly sliced
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1/4 cup of fresh mint, chopped
salt and pepper, to taste

ZUCCHINI-CHICKEN SALAD

Make this Zucchini-Chicken Salad with ease ahead of time, and enjoy your time with your favorite folks before you all enjoy this great recipe.

Provided by My Food and Family

Categories     Home

Time 3h25m

Yield 6 servings

Number Of Ingredients 11



Zucchini-Chicken Salad image

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.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

3 cups shredded cooked chicken
1 zucchini, chopped
2 thin carrots, peeled, thinly sliced
1 stalk celery, chopped
4 green onions, sliced
2 Tbsp. dried cranberries
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. COUNTRY TIME Lemonade Starter Classic Lemonade Drink Mix
1/4 tsp. pepper
8 cups loosely packed torn mixed salad greens

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

This is a relatively simple dish to make and incredibly flavorful. My family and I eat a good deal of pasta, so I'm always looking for new ways of preparing it. I thought up this recipe while having a craving for marinated artichokes.

Provided by discoteca

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Sauteed Chicken, Zucchini, Artichokes and Tomatoes over Pasta image

Steps:

  • In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
  • Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
  • When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
  • Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
  • Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
  • Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 4.9, Cholesterol 51.8, Sodium 326.9, Carbohydrate 18.1, Fiber 5.3, Sugar 6.2, Protein 16.4

1 lb chicken, cut into bite size chunks
5 minced garlic cloves
2 small zucchini, cut into chunks (about the same size as the chicken)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and halved
1 (14 1/2 ounce) can diced tomatoes, drained (or you can use a couple of fresh, chopped and seeded)
1 1/2 cups dry white wine (I used Chardonnay)
2 tablespoons dried oregano
2 teaspoons salt and pepper
1/4 cup olive oil, divided

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