GRILLED CHICKEN AND VEGETABLE SALAD

Grilled Chicken and Vegetable Salad image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 220, Carbohydrate 11 g, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

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