2 zucchini, halved
10 ounces sliced chicken
1 yellow onion, thinly sliced
1 grape stem, halved, for garnish
1 cup chopped celery
4 zucchini, halved
2 cups sliced mushrooms
1 tablespoon lemon juice
1 tablespoon brown sugar
1/2 teaspoon Italian seasoning
1 pinch ground black pepper
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon lemon zest
1 teaspoon dried marjoram
1 (8 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 (10 ounce) can black beans, drained
In a large bowl, toss zucchini, chicken and onion.
In a separate medium bowl, mix celery, mushrooms, lemon juice, brown sugar, Italian seasoning, pepper, olive oil, vinegar and lemon zest.
Stir zucchini mixture into chicken and chicken mixture. Transfer chicken mixture to a large bowl and toss with celery mixture, tomatoes and water.
Marinate chicken tender side up in the refrigerator for 30 minutes.
To prepare salad dressing, whisk together marination mix and lemon zest, and stir into salad dressing. Serve immediately.