Recipe by 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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skinless, boneless chicken breast halves
salt and ground black pepper to taste
olive oil, divided
zucchini, cut into 1 1/2-inch sticks
1 (15 ounce) can
garbanzo beans, drained and rinsed
1 (6 ounce) can
black olives, drained and sliced
1 (14 ounce) can
artichoke hearts, drained and chopped
grated Parmesan cheese
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 reviewer I couldn't be more pleased to say how much I enjoyed this. It has so many good things going on - chicken, artichokes, black olives, zucchini. It would take a lot to make this dish go wrong! Given there is chicken in this "salad," I made a main dish of it. I also chose to serve it hot rather than chilled. I sauteed the chicken and zucchini separately, adding fresh minced garlic, salt and pepper. I combined that with the remaining ingredients along with some fresh chopped parsley and grape tomatoes . Score! It really was a flavorful medley of well-chosen, compatible ingredients! Not sure I'd like this as much chilled, but that of course could just be a subjective preference. I also think this would have been over the top tossed with a good pasta.
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 warm instead, I will plan to do that when I eat more of it. I believe that way it will be a good vegetable side dish because these are all good ingredients together.
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 by itself and highly recommend trying this. Afterwards we served the leftovers wrapped in a warmed pita with some creamy dressing. Very good as a wrap too. Will make this again and again :)
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 four servings. I also served it warm because it seemed strange to have cold zucchini in a dish. But, the next day I took leftovers for lunch and ate it cold, and it was even better! Either way, this recipe will become part of our regular rotation. Thanks for sharing!
Mmm Good and creative recipe, thanks for sharing it.
I removed the chicken and cheese to make it more veggie focused. Served it warm as a side dish. It was good even with these omissions and changes.
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 it makes for an incredible texture combination.
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, added 3 minced cloves to the zucchini and added more olives. A simple green salad on the side and dinner is ON!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Artichoke Summer Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 312
** Calories from Fat: 180
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