zucchini-artichoke-summer-salad

Zucchini Artichoke Summer Salad

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  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
homecookingtheworldover.com
Recipe by  homecookingtheworldover.com

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 19.5 g
  • 6%
  • Protein
  • 15.4 g
  • 31%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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