This salad is a very quick and easy bowl of summer that will be happily inhaled from all at your table. You can whip up a smaller portion as an app, serve it as a perfect and hearty lunch, or have a larger serving for a quick weeknight meal. It’s super light, crunchy and packed with the flavors of sweet honey, aromatic mint and basil and a touch of peppery arugula. It’s also filled with a good serving of protein, making it a satisfying but awesomely healthy meal. Give it a try, I guarantee you’ll be getting requests for a repeat appearance.
Sweet Summer Zucchini, Bean and Chicken Salad with Honey, Basil and Mint Dressing
ingredients for 2 lunch size servings or 4 appetizers
1 medium sized zucchini
2 cups baby arugula
1 can Cannellini beans, rinsed and drained
1 cooked chicken breast, shredded
handful fresh basil and mint, washed and chopped
2 tbsps honey
salt and pepper to taste
3 tbsps olive oil
1 tbsp apple cider vinegar
1/2 lime, squeezed
1. Slice zucchini into ribbons. Use a mandolin on the lowest setting to make this really easy. Blanch the zucchini in salted boiling water for 30 seconds until wilted but still firm.
2. Use your hands to shred the chicken breast. I’ve used a leftover grilled chicken breast here.
3. Combine beans, zucchini and chicken in a bowl. Toss with olive oil, vinegar, lime juice and salt and pepper to taste.
4. Add fresh herbs.
5. Serve salad on a bed of arugula. Drizzle with honey and serve.
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