Zucchini and Chicken Salad
¼ cup plus 1 tablespoon olive oil
¼ cup fresh lemon juice
Coarse salt and fresh ground pepper
1 ¼ pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breast halves
1 bunch (8 oz.) spinach, chopped
½ red onion, thinly sliced
¾ cup chopped pecans
¼ cup grated Parmesan cheese
¼ cup chopped fresh mint
In a large bowl, whisk together ¼ cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini; toss to coat, and let marinate while cooking the chicken.
In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from the skillet, and slice thin.
Toss the chicken with the zucchini mixture, spinach, red onion, pecans, Parmesan cheese, and mint. Serve.