2 zucchini, halved
10 ounces sliced chicken
1 yellow onion, thinly sliced
1 grape stem, halved, for garnish
1 cup chopped celery
4 zucchini, halved
2 cups sliced mushrooms
1 tablespoon lemon juice
1 tablespoon brown sugar
1/2 teaspoon Italian seasoning
1 pinch ground black pepper
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon lemon zest
1 teaspoon dried marjoram
1 (8 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 (10 ounce) can black beans, drained
In a large bowl, toss zucchini, chicken and onion.
In a separate medium bowl, mix celery, mushrooms, lemon juice, brown sugar, Italian seasoning, pepper, olive oil, vinegar and lemon zest.
Stir zucchini mixture into chicken and chicken mixture. Transfer chicken mixture to a large bowl and toss with celery mixture, tomatoes and water.
Marinate chicken tender side up in the refrigerator for 30 minutes.
To prepare salad dressing, whisk together marination mix and lemon zest, and stir into salad dressing. Serve immediately.
This salad was so easy and yummy! I didn't have any fresh green onions, so I used chopped up green onions. Next time, I'll try to find some fresh, shredded cilantro, but it worked pretty well. I didn't have any fresh blue cheese, so I used some leftover white cheddar cheese. Next time, I'll try to find some fresh, shredded carrots, celery, or Brussels Sprouts, but it was a very good salad nonetheless. I didn't have any fresh blue cheese, so I used some leftover Monterey Jack cheese. Next time, I'll try to find some fresh, shredded parsley...I'm still working my way through the garden, but this looks promising. Thanks!
This was a HUGE hit at our party! I was surprised how good this was with fresh chicken; next time I'll add a little seasonings to give it more flavor.
I used a couple of smaller tomatoes, seeded and cut in half. I also added one small cucumber and one small red onion. A huge elephant garlic clove! This salad was so easy and quick and I will definitely be making it again!
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