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Grilled Chicken and Vegetable Salad

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By Betty Crocker Kitchens
Updated Feb 6, 2012
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Dinner ready in 20 minutes! Chicken, veggies and salad greens flavored with balsamic vinaigrette dressing blend together to make a hearty grilled salad.

Grilled Chicken and Vegetable Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
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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)

Instructions

  • Step 
    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.
  • Step 
    2
    Remove chicken and vegetables from grill. Cut chicken crosswise into thin slices; coarsely chop vegetables.
  • Step 
    3
    In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently.

Nutrition

220 Calories
8g Total Fat
27g Protein
11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
510mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
2g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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