Go Back

Zucchini and Chicken Salad

Chef Harish Rao


  • 150 g boneless skinless chicken breasts
  • 1 bunch spinach chopped
  • 1/2 red onion thinly sliced
  • 3/4 cup chopped peppers
  • 1/4 cup cucumber
  • 1/4 cup olive oil
  • 1 tablespoon olive oil for cooking Chicken
  • 1/4 cup fresh lemon juice
  • Coarse salt and ground pepper
  • 50 g Zucchini thinly sliced


  • 1. 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.
  • 2. 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.
  • 3. Toss chicken with zucchini mixture, spinach, onion and cucumber.