Grilled Chicken and Vegetable Salad Recipe

Name: Grilled Chicken and Vegetable Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
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)

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)

	PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 4 servings

Instructions

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.
Remove chicken and vegetables from grill.
Cut chicken crosswise into thin slices; coarsely chop vegetables.
In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing.
Add arugula and cheese; toss gently.