Zucchini Chicken Salad

A cold salad spiced up with warm chicken. Great use for leftover chicken.

• Ready In: 30 mins
• Serves: 5

Ingredients

• 1 1⁄2 lbs zucchini, thinly sliced
• 1⁄3 cup extra virgin olive oil
• 1⁄4 cup lemon juice
• 1  lb boneless skinless chicken breast, cooked and warm
• 10  ounces  Baby Spinach
• 1⁄2 red onion, thinly sliced
• 1⁄2 cup pine nuts, toasted
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup of fresh mint, chopped
•  salt and pepper, to taste

Directions

1. In a large bowl, whisk together the olive oil and lemon juice, adding salt and pepper to taste.
2. Add thinly sliced zucchini to the bowl and toss to coat.
3. Heat up chicken if cold.
4. When heated, thinly slice the chicken.
5. Toss the chicken with the zucchini mixture, spinach, red onion, pine nuts, cheese, and fresh mint.
6. Serve and enjoy!