Zucchini and Chicken Salad

Total Prep and Cook Time: 30 minutes                                                        Serving Size: 4

Ingredients

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 

Directions

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.

Source: Martha Stewart