Summer Salad

Those are zucchinis...not cucumbers.

And Logan ate them and LOVED them!

Can you believe it...I almost fainted.

This salad is awesome!  

It is perfect for a hot summer afternoon or evening.

It is totally filling enough for dinner, especially on a hot day when you aren't craving a huge oven cooked meal.

You will love it, just like we did, I swear.

If you don't, then you can yell at me and tell me I'm a liar in the comment box.

AND don't skip the mint

I know it sounds weird, but trust me, it totally completes the flavor profile.

Wow...that sounded food snobby...

but really it does!

Leave a comment, please, I get lonely here sometimes.

ENJOY!

Zucchini and Chicken Salad

1/4 cup plus 1 T olive oil

1/4 cup fresh lemon juice

S&P

1 1/4 lbs zucchini, thinly sliced

1lb boneless, skinless chicken breast halves

1 bunch spinach, chopped

1/2 red onion, thinly sliced

1/4 cup chopped pecans

1/4 cup grated parmesan cheese

1/4 cup chopped fresh mint

In a large bowl, whisk together 1/4 cup oil, lemon juice and salt and pepper to taste.

Add the zucchini; toss to coat and let marinate while cooking the chicken.

In a large nonstick skillet, heat the remaining 1 T oil over med heat.  Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 min per side.  Remove from the skillet, and slice thin.

Toss chicken with the zucchini mixture, spinach, red onion, pecans, parm and mint.

Serves 4.

Logan Rating: ****