Best 4 Grilled Chicken And Zucchini Salad Recipes

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Indulge in the symphony of flavors offered by Grilled Chicken and Zucchini Salad, a delectable dish that marries the succulent taste of grilled chicken with the refreshing crunch of zucchini. This tantalizing salad boasts a vibrant array of textures and flavors, making it a perfect choice for a light and satisfying meal. Get ready to embark on a culinary journey with our two enticing recipes: the classic Grilled Chicken and Zucchini Salad and its vegan counterpart, Vegan Grilled Zucchini Salad. Both recipes promise an explosion of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED-CHICKEN-AND-ZUCCHINI SALAD



Grilled-Chicken-and-Zucchini Salad image

A quick marinade in garlicky, dill-flecked yogurt before grilling turns chicken cutlets super flavorful in this chicken and zucchini salad. They're served at dinner alongside an even faster-to-make romaine-and-radish salad, plus flame-kissed planks of zucchini brightened with lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

1/2 cup plain yogurt (not Greek)
1 clove garlic, minced (1 teaspoon)
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon chopped fresh dill, plus 1/4 cup packed dill sprigs
Kosher salt and freshly ground pepper
8 chicken cutlets (about 1 1/4 pounds)
3 medium zucchini (about 1 pound), cut lengthwise into 1/2-inch-thick planks
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh juice
1 romaine-lettuce heart, thinly sliced crosswise (4 cups)
6 globe radishes, cut into 1/2-inch wedges (3/4 cup)

Steps:

  • Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper. Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.
  • Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.
  • Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.

GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS



Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving
2 tablespoons toasted pine nuts
Fresh mint leaves, torn

Steps:

  • Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  • Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

ZUCCHINI AND CHICKEN SALAD



Zucchini and Chicken Salad image

Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) spinach, chopped
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Steps:

  • In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
  • In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
  • Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

GRILLED CHICKEN AND ZUCCHINI SALAD



Grilled Chicken and Zucchini Salad image

Make and share this Grilled Chicken and Zucchini Salad recipe from Food.com.

Provided by JeriBinNC

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, grilled
4 medium zucchini
2 teaspoons salt
1 cup nonfat sour cream
1 tablespoon lime juice
1 tablespoon fresh basil leaf, minced
1 teaspoon cumin
1/4 cup onion, minced
1 dash black pepper
1/2 tablespoon paprika

Steps:

  • Cut 2 grilled chicken breasts into long strips and set aside for garnish.
  • Chop remaining chicken into bite-size chunks.
  • Shred about half of 1 zucchini and set that aside for garnish.
  • Cut the remaining zucchini in small cubes and place in colander.
  • Sprinkle with salt and let stand for 15 minutes.
  • Squeeze moisture from zucchini.
  • Combine chicken chunks and remaining ingredients in a ceramic or glass bowl.
  • Stir in zucchini cubes.
  • Chill at least one hour.
  • Serve garnished with shredded zucchini and grille chicken strips.
  • Sprinkle with paprika.

Nutrition Facts : Calories 229.3, Fat 2.9, SaturatedFat 1, Cholesterol 74.2, Sodium 1306.7, Carbohydrate 18.3, Fiber 2.7, Sugar 8.6, Protein 33

Tips for Making Grilled Chicken and Zucchini Salad:

- For the best flavor, use fresh, ripe zucchini. Look for zucchini that is firm and has a deep green color. - If you don't have a grill, you can cook the chicken and zucchini in a grill pan over medium heat. - To prevent the chicken from drying out, marinate it for at least 30 minutes before grilling. - When grilling the chicken, cook it over medium heat until it is cooked through, but not overcooked. - If you are using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning. - Serve the salad immediately after it is made for the best flavor and texture.

Conclusion:

Grilled chicken and zucchini salad is a delicious, healthy, and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own preferences. With a few simple tips, you can make a grilled chicken and zucchini salad that is sure to impress your family and friends.

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