Zucchini and Chicken Salad

Ingredients

• 1/4 cup and 1 tablespoon olive oil
• 3/4 cup fresh lemon juice
• Salt and pepper
• 1 1/4 pounds zucchini, thinly sliced
• 1 pound boneless, skinless chicken breast, halved
• 1/2 red onion, thinly sliced
• 3/4 cup chopped pecans
• 1/4 cup grated Parmesan
• 1/4 cup chopped fresh mint
• 8 ounces young spinach, well washed
• 4 whole wheat pita

Directions

1. In a large bowl, whisk 1/4 cup olive oil with the lemon juice, salt, and pepper. Add the zucchini and turn it through the dressing until it is coated. Set it aside to marinate while you cook the chicken.
2. Warm the remaining tablespoon olive oil in a large nonstick skillet over medium heat, preferably cast iron. Sprinkle the chicken with salt and pepper, then cook it until both sides are nicely browned, about 7 minutes per side. Transfer the chicken out of the skillet and cut it into thin slices.
3. Combine everything in one bowl, toss well, and serve.