Zucchini and Chicken Salad

This recipe is adapted from a Martha recipe. Very delicious and easy summer dinner!

1/4 cup plus 1 Tbs. olive oil
1/4 cup fresh lemon juice
coarse salt and ground pepper
1 Tbs. balsamic vinegar
2 tsp. white sugar
1 1/4 lbs. zucchini, thinly sliced
1 lb. boneless, skinless chicken breast (or I used the meat from a store bought rotisserie chicken)
1 bunch (about 8 oz.) fresh spinach, chopped
1/2 red onion thinly sliced
3/4 cup pecans, chopped
1/4 grated Parmesan

1. In a large bowl, whisk together 1/4 cup oil and lemon juice, vinegar, and sugar; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.

2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Or if using rotisserie chicken, just heat it through (but be sure to still give the zucchini adequate time to marinate!)

3. Toss the warm chicken with zucchini mixture, spinach, onion, pecans, and Parmesan. Serve.