poached zucchini recipe

<a href=/category/super-bowl>The Super Bowl</a> is synonymous with <a href=/articles/2016/12/nostalgia-recipes>comfort foods</a> such as nachos, burgers, and <a href=/articles/2016/09/recipe-brussels-sprouts-rosemary-pizza>pizza</a>. But that doesn't mean you can't serve healthier options on game-day. Here, Taste of the NFL participant and Atlanta Falcons chef Kevin Rathbun shares his recipe for a simple, light, and flavorful salad.Serves 4-6Ingredients: 1 whole chicken, giblets removed 3 ounce piece of ginger, sliced 2 scallions, roughly chopped 2 tablespoons salt 8 medium zucchini, peeled into long ribbons with a vegetable peeler 3 ounces Parmigiano-Reggiano, shaved with a peeler 2 tablespoons tarragon leaves ⅓ cup extra-virgin olive oil ¼ cup lemon juice 1 teaspoon course salt ½ teaspoon black pepperDirections: 1. Place chicken, ginger, and scallions in a large soup or stock pot and cover with cold water and a handful of salt.2. Bring the water to a boil and then turn heat off completely and cover the pot tightly with a lid. Let chicken stand in pot for 90 minutes.3. Once cooked, remove the chicken from the pot and remove the skin and fat. Pull the chicken from the bones, place in a bowl and reserve.4. In a separate bowl, mix zucchini, Parmigiano-Reggiano, tarragon, olive oil, lemon juice, salt, and pepper. Mix in poached chicken, season to taste, and serve immediately.

Poached chicken and zucchini salad

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