Zucchini Spinach Salad with Chicken

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Servings: 4 Prep: 30 min Dairy Free Entree Salad No Leftover Simple Simple Lunch Added 30 days ago Updated 30 days ago

Ingredients

¼ cup extra virgin olive oil 1 tablespoon lemon juice sea salt, to taste ground black pepper, to taste 4 zucchinis 4 green onions ½ bunch fresh mint leaves 1 pound cooked chicken 9 ½ ounces baby spinach

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, sea salt, and pepper.

2. Thinly slice the zucchini. Add the zucchini to the dressing and and toss to coat; allow to marinate while preparing the remaining ingredients.

3. Mince the green onions and dice the mint. Shred the cooked chicken.

4. Toss the shredded chicken with zucchini mixture. Add spinach, green onions, and mint. Season with sea salt and freshly ground pepper to taste.