Roast chicken salad with minted summer greens
1 medium, halved lengthwise and sliced
½ cup(s), fresh, torn if large
Lemon juice canned or bottled
8 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.