Chicken and Zucchini Salad

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Chicken and Zucchini Salad

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Adjust Servings:
400 g sliced Chicken Breast
200 g Zucchini
200 g Eggplants
150 g Cherry Tomatoes
60 g Mesclun Salad
to taste Salt
to taste Extra Virgin Olive Oil
For Marinade
25 g Extra Virgin Olive Oil
25 g Multi-flower Honey
half a Lemon Juice
to taste Thyme
to taste Salt
to taste Black Pepper

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  • Healty
  • Light

A light and nutritious summer salad

  • 30
  • Serves 4
  • Easy


  • For Marinade



If you want to keep the line or just love eating healthy but tastefully, the chicken and zucchini salad is the recipe for you! Simple grilled vegetables, fresh tomatoes and mesclun salad leaves accompany the delicate meat of the chicken breast, which is flavored with a special marinade. Do not trivially consider it as a side dish! The Chicken and Zucchini Salad is a truly unique light and nutritious dish that will give you a boost of energy and good humor!



To prepare the chicken and zucchini salad, first take care of the marinating of the chicken: place the chicken breasts in a baking dish, pour the oil inside, season with salt and pepper, then add the honey, the half a lemon juice and a few sprigs of thyme. Turn the slices on both sides so that the whole surface of the meat is in contact with the marinade, then cover the baking dish with plastic wrap and let stand for one hour at room temperature.


Meanwhile, proceed to the preparation of the vegetables: wash the zucchini, trim the ends and cut them on the long side with a knife with a thickness of 1 cm. Do the same thing with the eggplants too. Finally, wash and cut the tomatoes into quarters.
Now heat a grill well, grease it with a little oil, then place the slices of zucchini and grill them on both sides, salt to taste.


Grill and salt the eggplants, turning them on both sides, then pass to the chicken, which you will pick directly from the marinade to transfer it to the grill. Use kitchen tongs to turn the slices on the other side so as not to pierce the meat and prevent the juice from escaping.


Once grilled, cut the zucchini, the eggplants and the chicken into strips of about 2 cm.


Let the grilled vegetables cool, then transfer them in a bowl, add the tomatoes, the chicken and the mesclun salad, previously washed and dried, then mix well and transfer to the dishes: your chicken and zucchini salad is ready to be served!

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