Here's a perfect dish to bring along to an end-of-summer picnic or barbecue. The bright lemony flavor and warm scent of thyme will make this entree salad hard to resist!
| 3⁄4 | c | Stonyfield Organic Plain Whole Milk Yogurt |
| 1⁄4 | c | grated Parmesan cheese |
| 2 | tbsp | extra virgin olive oil |
| 1 | lemon (juice and zest only) | |
| 2 | tsp | fresh thyme leaves (chopped) |
| 3 | zucchini (about 1 1/2 pounds, trimmed, quartered lengthwise, and diagonally cut into 1/4-inch slices) | |
| 3⁄4 | tsp | salt |
| 1⁄2 | tsp | black pepper |
| 1 | can | cannellini beans (drained and rinsed) |
| 2 | c | cooked chicken (chopped) |
Stir together yogurt, Parmesan, 1 tablespoon of the olive oil, lemon juice, lemon zest and thyme; set aside. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook for about 6 minutes or until golden brown.
Meanwhile, place beans and chicken in a serving bowl. Remove zucchini from heat and stir into bean mixture until well combined. Allow to cool for 5 minutes. Drizzle with prepared dressing and gently stir until well blended. Serve immediately.