Name: Chicken, Zucchini, and Artichoke Salad: A Delightful Recipe
Ingredients: 2 boneless, skinless chicken breasts; 2 medium zucchinis, sliced into half-moons; 1 cup canned artichoke hearts, drained and quartered; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 4 cups mixed salad greens (e.g., arugula, spinach, or romaine); 1/4 cup Kalamata olives, pitted and sliced; 1/4 cup crumbled feta cheese (optional); 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1 tablespoon fresh parsley, finely chopped; 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried oregano); Salt and freshly ground black pepper, to taste

Ingredients

Scale

For the Salad:

2 boneless, skinless chicken breasts
2 medium zucchinis, sliced into half-moons
1 cup canned artichoke hearts, drained and quartered
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
4 cups mixed salad greens (e.g., arugula, spinach, or romaine)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup crumbled feta cheese (optional)

For the Lemon-Herb Dressing:

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried oregano)
Salt and freshly ground black pepper, to taste

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Instructions

Preparing the Chicken

Marinate the Chicken: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 2 hours for enhanced flavor.
Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.

Preparing the Vegetables

Sauté the Zucchini: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini and season with a pinch of salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the zucchini is tender and lightly browned. Remove from heat and set aside.
Prepare the Artichokes: If using canned artichoke hearts, ensure they are well-drained and quartered. For added flavor, you can briefly sauté them with the zucchini during the last 2 minutes of cooking.

Assembling the Salad

Combine Ingredients: In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion slices, Kalamata olives, sautéed zucchini, and artichoke hearts. Add the sliced grilled chicken on top.
Add Dressing: Drizzle the lemon-herb dressing over the salad ingredients. Gently toss to ensure everything is evenly coated with the dressing.
Garnish: Sprinkle crumbled feta cheese over the top if desired.
Serve: Divide the salad among plates and serve immediately.