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My review
Zucchini Artichoke Summer Salad
2
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
1 h 30 m servings 312Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Season both sides of chicken breasts with salt and black pepper.
- 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.
- 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.
- Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.
Footnotes
- Cook's Note:
- The zucchini could also be basted with olive oil and then barbecued or broiled in oven. Also the cooking time for the zucchini is entirely up to the cook. Do you like your zucchini extremely crisp or cooked all the way through? Feel free to change the quantities of ingredients to suite your taste!
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 1116 Ratings
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Most helpful positive review
5/27/2014
Unfortunately I think the name of this recipe is a little misleading and doesn't do the dish justice. Chicken isn't even mentioned and is a glaring omission. Still, as this recipe's first revi...
Most helpful critical review
6/6/2015
I made this recipe without the chicken. When I had it for lunch I thought it was not good at all as a cold salad. I believe it would be much better warmed. The other reviews mentioned eating it ...
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5/27/2014
Unfortunately I think the name of this recipe is a little misleading and doesn't do the dish justice. Chicken isn't even mentioned and is a glaring omission. Still, as this recipe's first revi...
7/7/2014
This "salad" was amazing. I agree that it's more of a main dish, and I also added garlic (just a given in my household). I also left out the beans cause the kids don't care for them. I tried it ...
6/12/2015
Really good. I used less of the veggie/salad ingredients because I wanted to make sure it was hearty enough for a main dish for two, and even with two chicken breasts we easily had enough for f...
9/6/2016
As is, this summer salad is pretty good. Following the recipe to a T will result in a refreshing summer dish. I tasted it as prepared and then I made some changes that made it out of this world ...
8/5/2015
I've made this a few times...if you'd like some carbs, I have done it with brown rice and with whole wheat bow tie pasta and also with quinoa. When I use quinoa, I also add diced avocado because...
5/20/2018
This was pretty good. I actually think it would be better served hot....maybe with fresh crumbled bacon.
6/30/2015
Very nice and easy dinner salad. Had pepperoncini peppers screaming at me in my fridge so chopped up a few of those and wish I had some grape tomatoes to add as well. As I am a garlic fiend, ...
6/6/2015
I made this recipe without the chicken. When I had it for lunch I thought it was not good at all as a cold salad. I believe it would be much better warmed. The other reviews mentioned eating it ...