Parmesan Lemon Zoodle Chicken Salad

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Recipe created by Patty Mastracco

This recipe is a great way to use up an overabundance of zucchini in the garden. The crunchy Parmesan crisps add flavor and texture to this fresh salad.

Prep time: 25 minutes
Total time: 30 minutes
Serves: 4
Serving size: 2 cups
Course: Lunch or dinner

INGREDIENTS

Salad:

  • 2/3 cup shredded Parmesan cheese

  • 6 cups fresh zucchini spirals

  • 2 cups shredded rotisserie chicken

  • 1 cup halved small cherry or grape tomatoes

  • 1/2 cup Mariani Sliced Almonds, toasted

  • 1/3 cup minced red onion

  • Snipped fresh basil

Dressing:

  • 1/3 cup extra virgin olive oil

  • 1/4 cup lemon juice

  • 1 teaspoon sugar

  • 1 teaspoon garlic salt

  • Freshly ground pepper to taste

INSTRUCTIONS

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  1. Coat a large skillet with olive oil spray or lightly grease and set over medium heat. Pile half the Parmesan in the center and spread out slightly to make a thin layer. Cook for a few minutes or until golden brown. Carefully turn over and cook until browned on the other side. Let cool, then break into pieces. Repeat with remaining cheese.

  2. Place zucchini noodles, tomatoes, almonds and onion in a medium bowl and toss lightly.

  3. Whisk together all dressing ingredients and drizzle over salad; toss well to coat.

  4. Pile into four salad bowls and sprinkle each with Parmesan pieces and a liberal topping of fresh basil. Serve immediately.

TIP:

Zucchini noodles will release water once tossed with dressing. Use tongs to remove salad from mixing bowl, leaving excess liquid in the bowl. 


Nutritional Analysis Per Serving:

Calories: 550, Fat: 41g, Saturated Fat: 9g, Trans Fat: 0g, Monounsaturated Fat: 23.8g, Polyunsaturated Fat: 6.42g, Cholesterol: 85mg, Sodium: 560mg, Potassium: 910mg, Carbohydrates: 15g, Fiber: 5g, Sugar: 0g, Protein: 34g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 15%, Iron: 15%

Yield: 4 Servings (Serving Size: 2 cups)
Author:

Parmesan Lemon Zoodle Chicken Salad

This recipe is a great way to use up an overabundance of zucchini in the garden. The crunchy Parmesan crisps add flavor and texture to this fresh salad.
prep time: 25 Minscook time: 5 Minstotal time: 30 Mins

ingredients:

Salad
  • 2/3 cup shredded Parmesan cheese
  • 6 cups fresh zucchini spirals
  • 2 cups shredded rotisserie chicken
  • 1 cup halved small cherry or grape tomatoes
  • 1/2 cup Mariani Sliced Almonds, toasted
  • 1/3 cup minced red onion
  • Snipped fresh basil
Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon garlic salt
  • Freshly ground pepper to taste

instructions:

How to cook Parmesan Lemon Zoodle Chicken Salad

  1. Coat a large skillet with olive oil spray or lightly grease and set over medium heat. Pile half the Parmesan in the center and spread out slightly to make a thin layer. Cook for a few minutes or until golden brown. Carefully turn over and cook until browned on the other side. Let cool, then break into pieces. Repeat with remaining cheese.
  2. Place zucchini noodles, tomatoes, almonds and onion in a medium bowl and toss lightly.
  3. Whisk together all dressing ingredients and drizzle over salad; toss well to coat.
  4. Pile into four salad bowls and sprinkle each with Parmesan pieces and a liberal topping of fresh basil. Serve immediately.

tip:

Zucchini noodles will release water once tossed with dressing. Use tongs to remove salad from mixing bowl, leaving excess liquid in the bowl.

Calories

550

Fat

41g

Saturated Fat

9g

Monounsaturated Fat

23.8g

Polyunsaturated Fat

6.42g

Carbs

15g

Fiber

5g

Sugar

0g

Protein

34g

Sodium

560mg

Cholesterol

85mg

Calcium

15%

Iron

15%

Potassium

910mg
Created using The Recipes Generator