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Colette & Cassi's Country Kitchen!

Zucchini and Chicken Salad

1/4 cup plus 1 T. olive oil (divided)
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper to taste
1 1/4# zucchini, thinly sliced
1# boneless, skinless chicken breasts (pound a bit so that breasts are uniform in size for even cooking)
1 large bunch fresh baby spinach leaves, rinsed well and spun dry
1/2 red onion, sliced very thinly
3/4 cup pecans, toasted and chopped
1/4 cup resh grated parmesan cheese
1/3 cup fresh mint, chopped

In a large bowl, whisk together 1/4 cup olive oil, the lemon juice and salt and pepper. Add the zucchini slices and toss to coat. Allow the zucchini to marinate while you're cooking the chicken. In a large skillet, het the 1 T. olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides; about 7 minutes per side. Add about 1/4 cup water to skillet after both sides are browned. Remove from skillet and slice thinly, about 1/2-inch thick. Add the chicken with juices from skillet and remaining ingredients to the zucchini mixture and toss well.

Serves 4.