Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner – ready in 25 minutes.
Chicken and Vegetable Salad
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 7
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
-
Step1Heat 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 heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
-
Step2Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
-
Step3In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
Nutrition
230
Calories
8g
Total Fat
28g
Protein
14g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Total Fat
- 8g
- 0%
- Saturated Fat
- 3g
- 0%
- Sodium
- 630mg
- 0%
- Total Carbohydrate
- 14g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Other Carbohydrate; 1 1/2 Vegetable; 3 Very Lean Meat;Carbohydrate Choice
1/2
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