Best Chicken Salad With Zucchini Lemon And Pine Nuts Recipes

Zucchini Chicken Salad image

Provided by -Mar-

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

1 1/2 lbs zucchini, thinly sliced
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 lb boneless skinless chicken breast, cooked and warm
10 ounces Baby Spinach
1/2 red onion, thinly sliced
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1/4 cup of fresh mint, chopped
salt and pepper, to taste

Steps:

In a large bowl, whisk together the olive oil and lemon juice, adding salt and pepper to taste.
Add thinly sliced zucchini to the bowl and toss to coat.
Heat up chicken if cold.
When heated, thinly slice the chicken.
Toss the chicken with the zucchini mixture, spinach, red onion, pine nuts, cheese, and fresh mint.
Serve and enjoy!

Parsley Pesto Chicken Salad With Pine Nuts image

Provided by KWB5015

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup fresh parsley, packed
2 garlic cloves, peeled
1/2 cup olive oil
1/2 cup parmesan cheese, grated
salt, to taste
pepper, to taste
1 whole chicken, cooked (from your kitchen or the grocery store)
1 cup pine nuts, toasted
2 tomatoes, seeded and diced
1 lemon, juice of
1/2 cup fresh parsley, chopped, for garnish
1/4 cup parmesan cheese, grated, for garnish

Steps:

Separate chicken from bones and chop or shred to desired consistency. Salt and pepper if needed.
In a food processor, blender, or mini prep food processor (best choice) whirl together parsley, garlic, drizzling in olive oil until it is a nice thick liquid consistency. You can add a little water water to make sure it will coat all the chicken--the recipe amounts are general (I kept adding parsley and oil until it seemed like a good amount to me! Sorry for the imprecision). Stir in the cheese, add salt and pepper if needed.
Toss together the tomatoes with the chicken and lemon juice. Sprinkle the top with the cheese, parlsey and pine nuts (they will tend to get soggy if they are mixed in and left).
You could probably 'tart this up' a little by mixing in a little dijon to the pesto or even mayonnaise, just a thought, I've not tried it.

Lemony Fusilli With Chicken, Zucchini, and Pine Nuts image

Provided by Sara Morford

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 teaspoons salt
8 ounces whole wheat fusilli
2 tablespoons olive oil
2 zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
5 scallions, chopped
1/4 cup pine nuts
1 lemon, rind peeled in strips
red pepper flakes, 1 small pinch
12 ounces boneless skinless chicken breasts, cut into bite-size pieces
5 large basil leaves, sliced
1/4 cup parmesan cheese, grated (optional)

Steps:

Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.