Zucchini Artichoke Summer Salad Recipe - Allrecipes.com
Zucchini Artichoke Summer Salad Recipe
  • READY IN hrs

Zucchini Artichoke Summer Salad

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr 30 mins


  1. Season both sides of chicken breasts with salt and black pepper.
  2. 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.
  3. 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.
  4. Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.
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  • 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!

Reviews More Reviews

Most Helpful Positive Review
May 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 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.

Most Helpful Critical Review
Jun 06, 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 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.

Jul 07, 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 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 :)

Jun 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 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!

Jan 14, 2015

Mmm Good and creative recipe, thanks for sharing it.

Aug 25, 2014

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.

Aug 05, 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 it makes for an incredible texture combination.

Jul 05, 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, added 3 minced cloves to the zucchini and added more olives. A simple green salad on the side and dinner is ON!!!


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 759 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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