Roast chicken salad with minted summer greens

SmartPoints® value per serving
Total Time
7 min
7 min
0 min
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.


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)


  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.