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! White Bean Salad with Zucchini & Chicken Go to recipes By Stonyfield American Gluten Free Main Dishes Quick Meals Salads Other Summer Valentine's DayHere'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! Ready In: 20 minutes Level: Easy Prep: 10 minutes Cook: 6 minutes Yields: 6 Servings Print RecipeIngredients3/4 cStonyfield Organic Whole Milk Smooth & Creamy Plain1/4 c grated Parmesan cheese2 Tbsp extra virgin olive oil1 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 salt1/2 tsp black pepper1 can cannellini beans (drained and rinsed)2 c cooked chicken (chopped)directionsStep 1Stir 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.Step 2Meanwhile, 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.