Summertime Chicken Salad with Zucchini, Corn, Tomatoes, and Feta

Summertime Chicken Salad with Zucchini, Corn, Tomatoes, and Feta

  • 1 lb chicken breast, cut horizontally into thin pieces

  • 1 tsp smoked paprika

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 tsp brown sugar

  • 1 tsp salt, plus more to taste

  • 2 Tbs. olive oil

  • 2 zucchini, cut in half

  • 2 ears corn, kernels removed

  • 2 cups cherry tomatoes, cut in half

  • 1 cup feta, cubed

  • 1 - 15 oz can chickpeas

  • 1 cup fresh basil

For the dressing:

  • Juice of 2 lemons

  • 1 tsp. Dijon mustard

  • 1 small shallot

  • Drizzle of honey (optional)

  • 1/4 cup olive oil

  • Large pinch of salt

Preheat oven to 425 F. Place a grill pan in the oven while it preheats (This can also be done on a regular gril or just a pan on your stovetop - remember however you cook, cook the chicken breast until an internal temp reaches 165F)

Toss the smoked paprika, onion powder, garlic powder, brown sugar, and salt together.

In a medium bowl add the chicken breast. Drizzle with olive oil then sprinkle the seasoning on top and mix well. Set that off to the side while the oven preheats.

Make the dressing by combining the lemon juice, mustard, shallot, honey, olive oil and salt. Mix well.

When the oven is preheated, carefully lay the chicken on the grill pan. Place in the oven for 10 - 12 minutes or until the chicken reaches 165F on an internal thermometer. Remove the chicken and let it rest.

Add the zucchini onto the pan. Cook for another 5 minutes.

Cut the chicken and zucchini into bite sized pieces.

Assemble the salad by adding the chicken, zucchini, corn, tomatoes, feta, chickpeas, and basil to a large bowl. Drizzle with the vinaigrette and taste for salt and pepper.

Serve warm or at room temperature.

Makes about 4 - 6 servings.