Grilled Chicken and Vegetable Salad

Dinner ready in 20 minutes! Chicken, veggies and salad greens flavored with balsamic vinaigrette dressing blend together to make a hearty grilled salad.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

1
lb uncooked chicken breast tenders (not breaded)
7
tablespoons light balsamic vinaigrette dressing
1
medium zucchini (8 oz), cut in half lengthwise
1
medium red onion, cut into 1/4-inch-thick slices
4
plum (Roma) tomatoes, cut in half
6
cups baby arugula
1/4
cup crumbled feta cheese (1 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-high heat. Cover grill; cook 6 to 8 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking time.
  • 2 Remove chicken and vegetables from grill. 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
,
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Sodium
510mg
510%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.