Grilled chicken and vegetable salad
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.