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This Italian Chicken Salad is a wonderful pack-ahead lunch that can be easily prepped the night before or earlier in the week (see note). Adding the lemon juice right before serving prevents the salad from turning to mush.
1 chicken cutlet
1/2 zucchini or 1/4 eggplant
1 onion
1/2 cup grape tomatoes
1 cup baby arugula or spinach
1 cup cooked whole wheat pasta
salt
2 tablespoons Tuscanini Olive Oil
1/2 a fresh lemon
Slice the zucchini or eggplant into half-inch-thick slices. Peel and slice the onion into half-inch-thick rings. Drizzle one tablespoon of the oil over the chicken and vegetables. Season with salt and pepper. Grill on an outdoor grill or indoors on a grill pan until vegetables are charred and chicken is cooked through.
Dice the chicken and vegetables into bite-size prices and mix with the grape tomatoes, greens, remaining oil, salt, pepper, and oregano. Transfer to an airtight container and place the lemon half on top. Seal the container and refrigerate.
Before serving, squeeze the lemon half over the salad and toss to combine.
Photography by Rivka Braverman
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