Zucchini Artichoke Summer Salad

Zucchini Artichoke Summer Salad

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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Ingredients

1 h 30 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 8
  1. 12 Ratings

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Most helpful positive review

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 revi...

Most helpful critical review

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 ...

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Least positive
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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 revi...

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 ...

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 f...

Mmm Good and creative recipe, thanks for sharing it.

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...

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.

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, ...

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 ...

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