Poached chicken and zucchini salad

NFL chef Kevin Rathbun shares an easy game-day recipe.

The Super Bowl is synonymous with comfort foods such as nachos, burgers, and pizza. 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 4-6

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 pepper

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.