Marinated Zucchini Chicken Salad with Marcona Almonds - Aida Mollenkamp

This Marinated Zucchini Chicken Salad with Marcona Almonds is a refreshing and flavorful dish created by Aida Mollenkamp. Its a perfect combination of grilled chicken, marinated zucchini, crunchy Marcona almonds, and fresh greens, all brought together with a zesty vinaigrette.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup Marcona almonds
• 4 cups mixed greens
• 1/4 cup fresh basil leaves, torn
• 1/4 cup crumbled feta cheese
• Lemon wedges for garnish

Instructions:

To make the marinade, mix the olive oil, red wine vinegar, garlic powder, salt, and pepper in a bowl with a whisk

Putting the chicken breasts in a plastic bag that can be closed again, pour half of the marinade over them

Place the bag in the fridge for at least 30 minutes with the lid on

Set your grill or grill pan on medium-high heat to get it ready to use

Cook the chicken on the grill for 6 to 8 minutes on each side, or until its fully cooked

Take it out and let it rest for five minutes before cutting it

Toss the thinly sliced zucchini with the rest of the marinade in a different bowl

Give it 10 to 15 minutes to soak up the sauce and get soft

In a dry skillet over medium-low heat, toast the Marcona almonds for two to three minutes, until they are lightly browned and smell good

Take it off the heat and set it aside

Put the mixed greens on a platter or individual plates to make the salad

The marinated zucchini slices should be put on top

Put the grilled chicken on top of the zucchini after cutting it up

Add broken up basil leaves and feta cheese on top

Last, sprinkle the salad with the toasted Marcona almonds

If you want, you can serve the salad with extra marinade and lemon wedges for decoration