Grilled Chicken Zucchini Salad

Servings 4 people


  • 2 large boneless skinless chicken breasts
  • sea salt and freshly ground black pepper to taste
  • 3 cups shredded raw zucchini
  • 1/4 cup chopped green onion
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped pine nuts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 2 tablespoons raw honey
  • 1 small clove garlic minced
  • 1 teaspoon chopped parsley


  • Season chicken with salt and pepper. Heat grill to high heat and place chicken on grill.
  • Cook for 10 minutes on each side, until chicken is white in the center. In a large bowl toss the next 4 ingredients (zucchini through pine nuts).
  • Slice chicken and place on top of the tossed salad.
  • In a food processor, blend the olive oil, vinegar, honey, garlic, parsley and sea salt and freshly ground black pepper to taste.
  • Blend until smooth, pour over the salad and serve.


SERVING SUGGESTION: Serve with steamed asparagus on the side. NUTRITION: Per Serving: 374 Calories; 20g Fat (48.5% calories from fat); 31g Protein; 16g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.
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