Zucchini Artichoke Summer Salad
Need It can be enjoyed any time, but it is especially good for The Fourth Of July.
Instructions
Season both sides of chicken breasts with salt and black pepper.
Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
Cut chicken into 1/2-inch cubes and transfer to a large bowl.
Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper.
Transfer zucchini to a paper towel-lined plate to drain.
Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.