Grilled Chicken And Zucchini Salad

By Florence Fabricant

Updated October 11, 2023

Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5(30)
Comments
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Featured in: FOOD; Vegetables Land A Supporting Role On the Grill

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Ingredients

Yield:2 to 3 servings

  • 2 tablespoons Dijon mustard

  • 2 tablespoons white-wine vinegar

  • ¼ cup extra-virgin olive oil

  • 2 chicken breasts

  • 3 medium zucchinis split in half lengthwise

  • Salt and freshly ground black pepper

  • 12 basil leaves, shredded

  • Lettuce leaves for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

8 grams carbs; 132 milligrams cholesterol; 422 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 3 grams fiber; 978 milligrams sodium; 44 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the mustard and vinegar, beating them together until blended. Beat in the olive oil.

  2. Step 2

    Brush the chicken and zucchini with half this mixture. Preheat grill or broiler.

  3. Step 3

    Grill or broil the chicken and zucchini until the zucchini are lightly seared but still crisp and the chicken is cooked through. (The zucchini will take less time than the chicken.)

  4. Step 4

    Slice the zucchini thin and place in a bowl. Toss with the rest of the mustard, oil and vinegar mixture.

  5. Step 5

    When the chicken is done, allow it to cool briefly, then remove the bones and, if desired, the skin. Cut the chicken into slivers. Toss with zucchini and dressing. Season to taste with salt and pepper, add basil, toss again, serve on bed of lettuce.

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Ratings

5 out of 5
30 user ratings
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Comments

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Katarina Mackay

I added a clove of garlic and some sumac to the dressing, and t was absolutely delicious. Endlessly riffable with possible addition of veggies (I added baby plum tomatoes), and could happily take a cheese like mozzarella, burrata or shaved parmesan or a crunchy element like a crouton, pine nuts or crispy pancetta. I see myself making this a lot

Tyler K

Great recipe, Florence. Needed some extra salt and maybe some garlic, but delicious.

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