Roast chicken salad with minted summer greens
1
Points® value
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. It doesn't get much more convenient than that. First, combine the zucchini, mint, lemon juice, olive oil, salt, and pepper in a bowl, and let it sit for a few minutes to let the zucchini soften and flavors meld. Toss in the mixed greens and cooked chicken breast, and your salad is ready to go. If you don't have leftover cooked chicken, you should plan ahead and roast a couple of chicken breasts a day or so before you want to put this salad together.
Ingredients
Uncooked zucchini
1 medium, halved lengthwise and sliced
Peppermint 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
3 cup(s), chopped, (about 14 ounces)
