Preheat the oven to 220°C. Toss the diced zucchini with oil and a pinch of salt. Spread evenly on a baking tray and roast for 15-20 minutes, stirring once, until golden and tender. Let cool slightly. (For a stovetop option, sauté the zucchini in a pan over medium heat until browned and softened.) Assemble the Salad:
In a large bowl, combine the diced chicken, cherry tomatoes, black olives, and crumbled feta. Add the roasted zucchini and drizzle with the pesto sauce. Gently toss until well coated.
Serve:
If using arugula, divide it onto plates or a serving platter. Spoon the pesto chicken salad over the greens. Garnish with fresh basil leaves if desired.
Enjoy this fresh and flavorful salad, perfect for a light meal or side dish!
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