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Zucchini ribbon salad with grilled chicken and a lemon-olive oil dressing

average rating is 3 out of 5, based on 150 votes

Experience a light and refreshing culinary delight with our Zucchini Ribbon Salad with Grilled Chicken. This low-carb, high-protein dish is perfect for diabetics and those following the SOZA weight loss program. Delicate zucchini ribbons, tender grilled chicken, and a zesty lemon-olive oil dressing come together to create a satisfying and nourishing meal that will leave you feeling energized and satisfied.

Serving Suggestions/Tips:

Enjoy this salad chilled for a cool and refreshing meal.

Serve it as a main course for lunch or dinner, or as a hearty side dish.

Customize the recipe by adding your favorite herbs or spices for extra flavor.

Pair it with a side of steamed vegetables or a light soup for a complete meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

diabetic-friendly low-carb high-protein weight loss healthy gluten-free grain-free keto-friendly low-calorie diabetic-friendly paleo-friendly sugar-free dairy-free nut-free soy-free egg-free diabetic-friendly diabetes-friendly diabetic-friendly low-sodium

Ingredients

2 medium zucchini
200g boneless, skinless chicken breast (approximately 2 servings)
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
Salt and pepper to taste
Fresh parsley or basil, chopped (for garnish)

Directions

Preheat your grill to medium-high heat.
Trim the ends of the zucchini and use a vegetable peeler or a mandoline slicer to create thin ribbon-like strips. Place the zucchini ribbons in a colander, sprinkle with salt, and let them sit for 10 minutes. This will help remove excess moisture. After 10 minutes, rinse the zucchini ribbons under cold water and pat them dry with a clean kitchen towel or paper towels.
Season the chicken breast with salt and pepper. Grill the chicken for about 6-8 minutes per side or until it reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes. Then, slice it into thin strips.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
In a large bowl, combine the zucchini ribbons and grilled chicken strips. Drizzle the lemon-olive oil dressing over the salad and toss gently to coat everything evenly.
Serve the salad in individual bowls or plates, garnished with freshly chopped parsley or basil.