Sack Lunch: Zucchini And Chicken Salad Recipe

• 1/4 cup and 1 tablespoon olive oil
• 3/4 cup fresh lemon juice
• Salt and pepper
• 1 1/4 pounds zucchini, thinly sliced (I used a handheld mandoline)
• 1 pound boneless, skinless chicken breast, halved
• 1/2 red onion, thinly sliced
• 3/4 cup chopped pecans
• 1/4 cup grated Parmesan
• 1/4 cup chopped fresh mint
• 8 ounces young spinach, well washed (optional; in case you want this as a salad with greens)
• 4 whole wheat pita (optional; in case you want this as a sandwich)

1. Whisk together 1/4 cup olive oil, lemon juice, salt, and pepper. Add zucchini and toss to coat. Let marinate while cooking the chicken.
2. Heat the remaining tablespoon olive oil over medium in large nonstick skillet, preferably cast iron. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet and slice thin.
3. Toss everything together and serve.

olive oil, lemon juice, salt, zucchini, chicken, red onion, pecans, parmesan, fresh mint, young spinach, whole wheat pita

Taken from www.seriouseats.com/recipes/2008/07/sack-lunch-zucchini-chicken-parmesan-salad-recipe.html (may not work)