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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 -

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.