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Chicken and Vegetable Salad
Chicken and Vegetable Salad
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Prep Time:
25 minutes
Total Time:
25 minutes
Whip up a quick and delicious grilled chicken and veggie salad with zesty vinaigrette in just 25 minutes for a satisfying dinner.
Ingredients:
  • 1 lb uncooked thin sliced chicken breasts
  • 7 tablespoons reduced-fat 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 torn arugula
  • 1/2 cup crumbled feta cheese (2 oz)
Instructions:
  • Preheat the grill. Brush the chicken with 1 tablespoon of the dressing, then coat the grill rack with oil. Grill the chicken, zucchini, and onion over medium heat, turning once, for 8 to 10 minutes until the chicken is cooked through and the vegetables are tender. In the last 4 minutes, grill the tomato halves along with the other ingredients.
  • Transfer the grilled chicken and vegetables to a cutting board. Slice the chicken thinly and coarsely chop the vegetables.
  • Combine chicken, vegetables, and the remaining 6 tablespoons of dressing in a large bowl. Gently fold in arugula and cheese, then serve immediately.

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