Grilled chicken and vegetable salad


Grilled chicken and vegetable salad

Servings: 4

Preparation time: 40 min



1 lb uncooked chicken breast tenders (not breaded)

7 tablespoons light 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 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.



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