Italian Seasoning Chicken Salad with Zucchini and Tomato
A vibrant, light chicken salad built on grilled or roasted chicken breast tossed with fresh zucchini ribbons, ripe tomatoes, and a bright herb-laced vinaigrette. Italian seasoning, garlic, and basil create an aromatic Mediterranean base, balanced with red wine vinegar and good olive oil. Serve warm or chilled as a main salad, in a wrap, or over greens.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 4 servings (about 2 cups per person)
Steps
Before you start
- Pat chicken breasts dry before seasoning so they brown well
- Have all vegetables prepped before you start cooking
- If serving chilled, prepare the salad up to 4 hours ahead and refrigerate
Season and sear chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides evenly with ½ tsp kosher salt, ¼ tsp black pepper, and 1 tbsp Italian seasoning.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Once hot, lay the chicken breasts in the pan without moving them for 6–7 minutes until they develop a golden-brown crust.
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Ready when: Golden-brown crust on the bottom surface
Tip: Don't move the chicken during the first sear—this creates the best browning and flavor.
Cook chicken throughOven 165°F / 75°C
- Flip the chicken breasts carefully and reduce the heat to medium.
- Cook for another 6–8 minutes on the second side until the internal temperature reaches 165°F (74°C) at the thickest part.
- If the pan is browning too quickly, lower heat to medium-low.
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Ready when: Internal temperature of 165°F (74°C); meat is opaque throughout
Tip: Use an instant-read thermometer inserted horizontally into the thickest part for accuracy—don't touch the pan bottom.
Rest and slice chicken
- Transfer the cooked chicken to a cutting board and let rest for 5 minutes.
- This allows the juices to redistribute, keeping the meat tender.
- Then cut each breast on the bias into ¾-inch-thick slices.
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Ready when: Chicken is cool enough to handle safely
Tip: Cutting on the bias makes the slices look more elegant and helps them absorb the dressing better.
Prepare zucchini ribbons
- Using a vegetable peeler or mandoline, slice the trimmed zucchini lengthwise into thin ribbons.
- If ribbons are very long, cut them in half.
- Set aside in a medium bowl.
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Ready when: Zucchini is cut into uniform thin ribbons
Tip: Mandoline creates more consistent ribbons than a peeler, but be careful of your fingers—use the guard.
Make the vinaigrette
- In a small bowl, whisk together 3 tbsp red wine vinegar, 1 tsp Dijon mustard, and the minced garlic.
- Let it sit for 1 minute to let the garlic bloom.
- While whisking constantly, slowly drizzle in 3 tbsp olive oil until the mixture emulsifies.
- Season with a pinch of salt and black pepper to taste.
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Ready when: Vinaigrette is emulsified and creamy-looking
Tip: Add the oil slowly—rushing it can cause the vinaigrette to break and separate.
Assemble the salad
- Add the sliced chicken, halved cherry tomatoes, thinly sliced red onion, and fresh basil to the bowl with the zucchini ribbons.
- Pour the vinaigrette over the top and gently toss everything together using two forks or salad spoons, making sure each ingredient is evenly coated.
- Taste and adjust seasoning if needed.
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Ready when: All ingredients are evenly coated with dressing and combined
Tip: Toss gently so the zucchini ribbons don't break into small pieces.
Serve
- Divide the chicken salad among four plates or transfer to a serving platter.
- Top with freshly grated Parmigiano-Reggiano if desired.
- Serve warm or refrigerate for up to 4 hours and serve chilled.
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Tip: If serving chilled, add fresh basil and adjust dressing just before serving so it doesn't wilt.
Good to know
Tips
- For a warm salad, toss the ingredients immediately after slicing the chicken while it's still hot. This lightly wilts the zucchini and tomatoes while keeping them fresh.
- Make sure the zucchini ribbons are thin and tender—thick ribbons will be tough and watery. A mandoline creates the best results.
- If red onion is too sharp for your taste, soak the sliced onion in ice water for 5 minutes before adding it, then drain and pat dry.
- This salad works beautifully as a wrap filling or spooned into hollowed tomatoes for an elegant presentation.
Make ahead
Prepare the salad up to 4 hours ahead, cover, and refrigerate. The flavors meld and improve as it sits. Refresh with a splash of vinegar and fresh basil just before serving if desired.
Storage & reheating
Keep in an airtight container in the refrigerator for up to 3 days. The zucchini will soften over time but remains flavorful. Not suitable for freezing. To reheat, serve at room temperature or warm gently in a skillet over low heat with a splash of olive oil.
Substitutions
- cherry tomatoes → 1 cup diced vine-ripened tomato or 1 cup halved heirloom tomato. Use any ripe tomato variety available. Cherry tomatoes add sweetness; larger tomatoes bring more acidity.
- fresh basil leaves → 2 tbsp fresh flat-leaf parsley or 1 tbsp dried basil. Dried basil is more concentrated; use half the amount and add it to the vinaigrette instead of as a fresh garnish.
- medium zucchini, trimmed → Yellow summer squash, Persian cucumber, or thin-sliced bell pepper (raw). All provide similar texture and freshness. Summer squash and cucumber are slightly softer when raw; bell pepper adds a different crunch.
- red wine vinegar → White wine vinegar or champagne vinegar. Use the same amount. White wine vinegar is slightly milder; champagne vinegar is more delicate and subtle.
