Southern summer chicken salad with squash mixed with fresh corn off of the cob and other garden vegetables, make for a perfect light summer salad. Add in some crumbled bacon or crispy fried onions for extra flavor and crunch. This easy recipe is perfect for potlucks or brunches, or just a quick weeknight meal. Enjoy!
Squash is a food I ate a lot of growing up in the south. This recipe features citrusy flavors and summer vegetables you can pick straight from the garden.
I first discovered this recipe when looking through a Better Homes & Garden magazine. View the original here. I wanted to try it because I keep reading different summer salad recipe, and this one sounded amaaaazzing!!
It is an easy recipe to make and can be served for lunch or dinner. Pair it with red skinned potato salad, or oven roasted asparagus, for a complete meal!
Ingredients:
- lemon
- chicken breasts
- zucchini
- squash
- ears of sweet corn
- cherry tomatoes
- olive oil
- fresh dill
How to Make the Summer Chicken Salad with Squash
Heat up a nonstick skillet over medium-high heat and add the lemon halves and juice from 1 whole lemon. Add the chicken to the pan with salt and pepper.
Cover the chicken in water and allow to cook until it simmers.
Once the water begins to simmer, cut off the heat and add a lid to the pan. Allow to sit for about 20 minutes, or until the meat is 165 degrees F. Drain the water. Let chicken sit while you prepare the rest of the ingredients.
Using a peeler, slice the zucchini and squash into thin long strips. Add the olive oil to a pan and cook the summer vegetables on a nonstick skillet until done. Cook the corn and then cut off of the cob to add to the skillet.
Cut the cherry tomatoes into halves and add to the dish. Prepare a plate with summer squash and zucchini, lemon chicken, and tomatoes. Top with fresh dill.
Share on Pinterest: A Tasty Summer Salad Recipe
This summer corn salad recipe is something you need to save for later! Save this recipe on Pinterest and try it out when you are ready for a healthy summer meal!
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Summer Chicken Salad with Squash
Ingredients
- 1 whole lemon
- 12 ounces boneless, skinless chicken breast
- 1 large zucchini
- 1 large squash
- 1/2 large cousa squash optional
- 2 ears fresh, sweet corn
- 1 cup cherry tomatoes cut in halves
- 3 tbsps olive oil
- 2 tbsps fresh dill
Instructions
- Juice the lemon and set aside for zesting later.
- Add the lemon halves and chicken to a nonstick skillet on medium-high heat.
- Add water to cover the chicken and cook until it begins to simmer. Turn the burner off and allow it to cook until chicken is done, 165 degrees F.
- Drain and allow to cool. Set aside.
- Peel and slice the zucchini and squash into long, thin pieces. Cook on a stove top with olive oil until done.
- Cook the corn and then cut off of the cob to add to the garden vegetables.
- Cut the tomatoes into halves and chop fresh dill.
- In a small bowl whisk together the lemon juice and zest, olive oil, and chopped dill. Pour over the summer squash chicken salad.
- Enjoy! 🙂
