Chicken Carrot Zucchini Lemon Vinaigrette Salad

Julienned zucchini and carrot with chopped romaine and chicken with fresh thyme and lemon vinaigrette dressing.

This recipe for zucchini carrot chicken salad with lemon vinaigrette tastes fresh, bright, and flavorful. The julienned zucchini and carrots provide a crunchy texture that pairs perfectly with the tender and juicy chicken seasoned with garlic, onion, and thyme. The salad is finished with a zesty and tangy lemon vinaigrette that enhances the natural flavors of the vegetables and chicken. Overall, this dish is light, healthy, and satisfying, making it a perfect choice for a quick and easy weeknight dinner or a refreshing lunch.

Ingredients

Vegetables

  • 1 medium sized zucchini, peeled
  • 2 medium sized carrots, peeled
  • 4 leaves chopped romaine lettuce
  • 1/4 red onion, thinly sliced

Lemon Vinaigrette Dressing

  • 2 tablespoons extra virgin olive oil
  • 1/2 lemon fresh squeezed
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt and 1/4 teaspoon black pepper

Chicken

  • 2 chicken breasts, diced
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup fresh chopped thyme

Instructions

  1. Peel the zucchini and carrots and julienne cut with a processer.
  2. Chop the romaine into chunks and thinly slice the red onion.
  3. Mix together the olive oil, lemon juice, white wine vinegar, salt, and pepper and shake to make the vinaigrette.
  4. Pour the vinaigrette into the vegetable mix and toss together.
  5. Dice the chicken breasts and chop the fresh thyme.
  6. Sauté the chicken breasts over medium heat with olive oil, adding and stirring the salt, pepper, onion powder, and garlic powder.
  7. Cover and cook about 5 minutes.
  8. Uncover and stir in the thyme and turn to low until chicken is cooked to 165 degrees.
  9. Divide the veggie mix in 2 plates, then top with the chicken pieces.

Peel the zucchini and carrots and julienne cut with a processer.

Chop the romaine into chunks and thinly slice the red onion.

Mix together the olive oil, lemon juice, white wine vinegar, salt, and pepper and shake to make the vinaigrette.

Pour the vinaigrette into the vegetable mix and toss together.

Dice the chicken breasts and chop the fresh thyme.

Sauté the chicken breasts over medium heat with olive oil, adding and stirring the salt, pepper, onion powder, and garlic powder.

Cover and cook about 5 minutes. Uncover and stir in the thyme and turn to low until chicken is cooked to 165 degrees.

Divide the veggie mix in 2 plates, then top with the chicken pieces.