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Chicken and Vegetable Salad

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Chicken and Vegetable Salad
  • Prep 25 min
  • Total 25 min
  • Servings 4
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Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner – ready in 25 minutes.
Updated Apr 17, 2014

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)

Steps

  • 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

230 Calories, 8g Total Fat, 28g Protein, 14g Total Carbohydrate

Nutrition Facts

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