Roast Chicken Salad with Minted Summer Greens

1
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
Bursting with flavor, this very summery main-dish salad is perfect for a crowd, as it requires no last-minute cooking and is ready in just 20 minutes.

Ingredients

uncooked zucchini

1 medium, halved lengthwise and sliced

mint leaves

½ cup(s), fresh, torn if large

lemon juice canned or bottled

1 Tbsp

olive oil

2 tsp

table salt

½ tsp

black pepper

¼ tsp

mixed greens

8 cup(s), salad

cooked skinless boneless chicken breast(s)

3 cup(s), chopped, (about 14 ounces)

Instructions

  1. Combine the zucchini, mint, lemon juice, oil, salt, and pepper in a serving bowl. Let stand at least 5 minutes or up to 15 minutes. Add the salad greens and chicken; toss gently to mix well. Yields about 2 1/2 cups per serving.

Notes

Plan ahead and roast a couple of chicken breasts a day or so ahead.

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