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Grilled Chicken and Vegetable Salad

Prep 20 min
Total 20 min
Servings 4

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

By Betty Crocker Kitchens

February 6, 2012

Ingredients

lb uncooked chicken breast tenders (not breaded)

tablespoons light balsamic vinaigrette dressing

medium zucchini (8 oz), cut in half lengthwise

medium red onion, cut into 1/4-inch-thick slices

plum (Roma) tomatoes, cut in half

cups baby arugula

1/4

cup crumbled feta cheese (1 oz)

Steps

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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.