Chicken and Vegetable Salad

Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner – ready in 25 minutes.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

1
lb uncooked thin sliced chicken breasts
7
tablespoons reduced-fat balsamic vinaigrette dressing
1
medium zucchini (8 oz), cut lengthwise in half
1
medium red onion, cut into 1/4-inch slices
4
plum (Roma) tomatoes, cut in half
6
cups torn arugula
1/2
cup crumbled feta cheese (2 oz)
  • 1 Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
  • 2 Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
  • 3 In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
,
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Sodium
630mg
630%;
Total Carbohydrate
14g
14%
(Dietary Fiber
2g
2%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 1 1/2 Vegetable; 3 Very Lean Meat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.