Grilled Chicken and Vegetable Salad

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

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings (2 3/4 cups)

Nutrition Information:

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