• Whisk together lemon juice, olive oil, 1/2 teaspoon of the salt and the pepper. Pour half the dressing into a large resealable plastic bag. Add chicken to bag and coat well. Marinate in refrigerator for 30 minutes.

  • Meanwhile, heat grill to medium-high. Using a vegetable peeler, remove large, lengthwise strips from yellow squash and zucchini. Toss with remaining dressing, the almonds, cheese and basil, and remaining 1/4 teaspoon salt.

  • Remove chicken from marinade and grill 4 minutes per side, or until internal temperature reaches 165° F on an instant-read thermometer. Serve chicken over squash salad.


A mandoline is handy for slicing vegetables but isn't necessary for this recipe. Simply run a vegetable peeler lengthwise down the zucchini and yellow squash (it also works with cheese) to create perfectly thin strips.

Nutrition Facts

371 calories; 18 g total fat; 102 mg cholesterol; 500 mg sodium. 10 g carbohydrates; 42 g protein;