Skip to main content
LoginSign Up
Shaved Zucchini and Chicken Salad with Lemon and Almonds

Shaved Zucchini and Chicken Salad with Lemon and Almonds

This light, bright chicken salad—inspired by one from Milan, Italy—is packed with zucchini ribbons and almonds, and a simple, clean dressing.

By Rose HattabaughDecember 14, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This unusual salad was inspired by a dish we tasted at Trattoria Masuelli San Marco in Milan, Italy. Celery brings snappy texture and flavor while almonds add crunch. We especially like the rich nuttiness of Spanish marcona almonds that have been fried and salted, but regular blanched almonds that have been toasted and cooled work well, too. An average-size store-bought rotisserie chicken will yield enough shredded meat for the salad.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • ½

    teaspoon ground allspice

  • 2

    teaspoons grated lemon zest, plus ¼ cup lemon juice

  • Kosher salt and ground black pepper

  • 2

    8- to 10-ounce zucchini, trimmed

  • ½

    cup marcona almonds OR toasted whole blanched almonds, roughly chopped (see headnote)

  • 2

    medium celery stalks, thinly sliced on the diagonal

  • 3

    cups shredded cooked chicken (see headnote)

  • Roughly chopped or torn fresh leaf parsley (optional)

Step 1

In a large bowl, whisk together the oil, allspice, lemon zest and juice and ½ teaspoon each salt and pepper; set aside.

Step 2

Using a Y-style peeler, shave the zucchini from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores. Add the zucchini, almonds, celery and chicken to the dressing, then toss. Taste and season with salt and pepper. Let stand at room temperature for about 15 minutes before serving.

Step 3

Optional garnish: Roughly chopped or torn fresh flat-leaf parsley

Featured in