Grilled Chicken and Vegetable Salad

Name: Grilled Chicken and Vegetable Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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)

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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.

By Betty Crocker Kitchens

Updated February 6, 2012

Ingredients

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)

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-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.