Roast Chicken Salad with Minted Summer Greens
- Total Time
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.
uncooked zucchini1 medium, halved lengthwise and sliced
mint leaves½ cup(s), fresh, torn if large
lemon juice canned or bottled1 Tbsp
olive oil2 tsp
table salt½ tsp
black pepper¼ tsp
mixed greens8 cup(s), salad
cooked skinless boneless chicken breast(s)3 cup(s), chopped, (about 14 ounces)
- 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.