Zucchini, Walnut and Shredded Chicken Salad
The original recipe can be found at the Diet Doctor website.
Servings: 4
Calories: 940kcal
Ingredients
- 2 tbsp Olive oil Dressing
- 3/4 cup Mayonnaise Dressing
- 2 tsp Lemon juice Dressing
- 1 clove s Garlic (Dressing)
- 1/2 tsp Salt Dressing
- 1/4 tsp Chili powder Dressing
- 2 medium Zucchini
- 1 tbsp Olive oil
- 1 pinch Salt and pepper
- 1 head Lettuce romaine
- 1/2 cup Arugula
- 4 tbsp Chives finely chopped fresh
- 3/4 cup Walnuts chopped; or pecans
- 4 cup shredded Chicken cooked (or other cooked protein)
Instructions
- In a small bowl, whisk together all the dressing ingredients. Reserve the dressing to develop flavor while you make the salad.
- Split the zucchini length-wise and scoop out the seeds. Cut the zucchini halves crosswise into ½-inch pieces.
- Heat olive oil in a frying pan over medium heat, until it shimmers. Add zucchini to the pan, and season with salt and pepper. Sauté until lightly browned but still firm.
- Trim and cut the salad. Place the romaine, arugula and chives in a large bowl. Stir in the cooked zucchini.
- Roast the nuts briefly in the same pan as the zucchini. Season with salt and pepper. Spoon nuts onto salad, and drizzle with salad dressing.
Notes
Net Carbs per Serving: 7g