Chicken-Zucchini Salad

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Makes 6 to 8

Chicken and zucchini take on wonderful flavors in this elegant salad—from shredded lemon peel and your choice of dill or tarragon and fennel or kohlrabi.

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What You Need

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Make It

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  • 1. Combine mayonnaise dressing, lemon peel, mustard, lemon juice, dill or tarragon, orange juice concentrate, and pepper. Set aside.
  • 2. Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in mayonnaise mixture until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours.
  • 3. To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices. Makes 6 to 8 (1-cup) servings.

Food exchanges

2 vegetable, 3 meat, 1 fat.


  • Makes 6 to 8

Diet Exchange

  • 2 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutritional Information

Serving Size Makes 6 to 8
Calories 193
% Daily Value
Total fat 6g
Saturated fat 2g
Sodium 514mg
Carbohydrate 11g
Dietary fiber 6g
Protein 23g
Vitamin C 24 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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