Chicken, Zucchini & Pine Nut Salad

Single Serving
Chicken, Zucchini & Pine Nut Salad


  • 1 zucchini, thickly sliced lengthways
  • Olive oil to brush
  • 10g Pine nuts
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 30g mixed salad leaves
  • 3 mint leaves
  • 90g chicken breast, chopped into stir-fry slices
  • 1/2 teaspoon honey



  1. Pre-heat BBQ grill or in pan on high. Brush the zucchini with a little oil. Season with salt and pepper. Cook for 1 min on each side or until tender. Transfer to a bowl and set aside.
  2. Cook the pine nuts in a small frying pan over medium heat, shaking the pan often, for 3-4 minutes or until toasted.
  3. Cook chicken in the frying pan and set aside.
  4. Transfer the pine nuts to a small bowl and crush. Add the oil, lemon juice, and honey and whisk to combine. Season with salt and pepper.
  5. Cut the zucchini diagonally into strips. Place in a serving bowl. Add the chicken, mixed salad leaves and mint, and drizzle over the dressing.
  6. Gently toss to combine and serve.