I absolutely believe a salad can be a satisfying meal when you build it around enough protein. This one pairs grilled chicken with ribbons of zucchini and asparagus, pistachios, and pomegranate seeds. But the preserved lemon is what really transforms it. Blended into a creamy tahini dressing, it adds a deep, savory citrus flavor. If you’ve never cooked with preserved lemon before, this is a delicious place to start and one recipe you’ll likely want to make again.
Zucchini Ribbons with Grilled Chicken and Preserved Lemon
4
Prep time:
20 min
Cook time:
15 min
Ingredients for Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons preserved lemon, seeded, skin and flesh finely chopped
- 1 tablespoon tahini
- 1 garlic clove, grated
- 1 teaspoon honey
- ½ teaspoon kosher salt
- Pinch of freshly ground black pepper
Ingredients for Chicken
- 1 pound boneless skinless pasture-raised chicken breast
- 1 garlic clove, roughly chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Ingredients for Salad
- 2 small zucchini, peeled into ribbons
- ½ pound asparagus, woody end rimmed and stalks peeled into ribbons
- ½ cup pomegranate seeds
- ¼ cup chopped fresh mint leaves
- ¼ cup roughly chopped toasted pistachios
Step 1
For the dressing: In a small bowl, whisk all the ingredients together until smooth. Set aside.
Step 2
For the chicken: Preheat the grill to 450°F or heat a grill pan over medium-high heat. Using a sharp knife, slice the chicken breasts in half horizontally, starting with the more bulbous end. Place the chicken in a nonreactive bowl and add the garlic, lemon juice, olive oil, salt, and pepper. Set aside while you prepare the salad.
Step 3
For the salad: Place the zucchini and asparagus peels in a paper towel-lined bowl; this helps draw out any excess moisture. On a large platter, arrange the zucchini ribbons and asparagus curls. Sprinkle with the pomegranate seeds, mint leaves, and pistachios.
Step 4
Grill the chicken for 5 to 7 minutes per side, until cooked through with an internal temperature of 165°F. Set aside to cool slightly, then slice.
Step 5
To serve: Drizzle the salad with the dressing and serve with the lemony grilled chicken.
Nutritional Analysis Per Serving:
Calories: 430 Total Fat: 27g, Saturated Fat: 4g, Cholesterol: 85mg, Fiber: 5g, Protein: 32g, Carbohydrates: 17g, Sodium: 570mg, Sugars: 7g, Net Carbs: 12g
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