Zucchini Artichoke Summer Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made up this salad because our garden is simply overflowing with zucchini! We ate it as a main dish for dinner tonight with Italian seasoning-covered rolls on the side, but it could easily be eaten as a side dish. Ingredients:
2 skinless, boneless chicken breast halves |
salt and ground black pepper to taste |
6 tablespoons olive oil, divided |
4 zucchini, cut into 1 1/2-inch sticks |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 (6 ounce) can black olives, drained and sliced |
1 (14 ounce) can artichoke hearts, drained and chopped |
1/2 cup grated parmesan cheese |
Directions:
1. Season both sides of chicken breasts with salt and black pepper.
2. Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
3. Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
4. Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.
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