Zucchini and Chicken Salad

• 1/4 cup plus 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• Coarse salt and fresh ground pepper
• 1 1/4 pounds zucchini, thinly sliced
• 1 pound boneless, skinless chicken breast halves
• 1 bunch (8 ounces) spinach, chopped
• 1/2 red onion, thinly sliced
• 3/4 cup chopped pecans
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh mint

1. In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste.
2. Add the zucchini; toss to coat, and let marinate while cooking the chicken.
3. In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat.
4. Season the chicken with salt and pepper.
5. Cook until golden brown on both sides, about 7 minutes per side.
6. Remove from the skillet, and slice thin.
7. Toss the chicken with the zucchini mixture, spinach, red onion, pecans, Parmesan cheese, and mint.
8. Serve.

olive oil, lemon juice, salt, zucchini, chicken, spinach, red onion, pecans, parmesan cheese, fresh mint

Taken from www.epicurious.com/recipes/food/views/zucchini-and-chicken-salad-383226 (may not work)