Marinated Zucchini Chicken Salad With Marcona Almonds
Make the most of leftover roast chicken in this simple summer salad, made with the season's freshest zucchini.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedailymeal.com.
Ingredients
- 1 zucchini
- 1 lemon, zested and juiced
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons dijon mustard, optional
- 1/2 red onion, thinly sliced
- 8 ounces cooked chicken, shredded
- 1 handful parsley, chives, or dill, finely chopped
- 4 ounces baby kale, spinach, or arugula
- 1 handful marcona almonds, roughly chopped
- kosher salt
- freshly ground black pepper
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