ZUCCHINI ARTICHOKE SUMMER SALAD
I made up this salad because our garden is simply overflowing with zucchini! We ate it as a main dish for dinner tonight with Italian seasoning-covered rolls on the side, but it could easily be eaten as a side dish.
Provided by homecookingtheworldover.com
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Season both sides of chicken breasts with salt and black pepper.
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
- Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
- Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 19.5 g, Cholesterol 27.4 mg, Fat 20 g, Fiber 5.3 g, Protein 15.4 g, SaturatedFat 3.8 g, Sodium 758.9 mg, Sugar 1.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mohammed Hussein xagla toosiye Barow
mohammed-h100@yahoo.comOverall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Nazmul Hosain
n_hosain65@gmail.comThis salad is a great starting point, but I would make a few changes. I would add some chopped red onion and feta cheese, and I would use a balsamic vinaigrette instead of the olive oil dressing.
Ace JF
j2@yahoo.comI found this salad to be a bit bland. I would add some more herbs or spices to the dressing.
Malindu Sanchitha
m@yahoo.comThis salad is a bit too oily for my taste. I would recommend using less olive oil in the dressing.
Boitumelo Mahlangu
bm@hotmail.comI'm not a big fan of zucchini, but I really enjoyed this salad. The dressing is tangy and flavorful, and the artichokes add a nice touch.
Quentin Victoria
quentin@hotmail.comThis salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
areeb Jan
jan-a@hotmail.comI love the bright colors of this salad. It's a feast for the eyes as well as the taste buds.
Keisia Riddle
k@hotmail.comThis salad is a great way to use up summer zucchini. It's also a healthy and delicious dish.
Kosena Yorke
kosena13@hotmail.frI've made this salad several times and it's always a hit. The dressing is so flavorful and the zucchini and artichokes are a great combination.
Ibrakun Aguero
ibrakun@gmail.comThis salad is so easy to make and it's always a crowd-pleaser. I love the addition of artichokes.
Andre' Chapman
a-chapman@gmail.comI made this salad for a picnic and it was perfect! It was light and refreshing, and the dressing was delicious.
JOHN O'ROURKE
j57@gmail.comThis salad was a hit at my last potluck! Everyone loved the unique combination of flavors and textures.