Grilled Chicken and Vegetable Arugula Salad

Oxmoor House
Grilled Chicken and Vegetable Arugula SaladRecipe
Oxmoor House
This colorful salad is packed with garden-fresh zucchini and tomatoes. Grill the bread slices along with the tomatoes so everything is ready at the same time.
4 servings (serving size: 2 3/4 cups)


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4 (4-ounce) chicken cutlets
7 tablespoons light balsamic vinaigrette (such as Newman's Own), divided
1 medium (8 ounces) zucchini, cut in half lengthwise
6 (1/4-inch-thick) red onion slices (1 medium)
Cooking spray
4 plum tomatoes, halved
6 cups baby arugula
1/2 cup (2 ounces) crumbled feta cheese


Prep: 4 Minutes
Cook: 6 Minutes

1. Prepare grill.

2. Brush chicken with 1 tablespoon vinaigrette. Place chicken, zucchini, and onion on a grill rack coated with cooking spray. Grill 3 to 4 minutes on each side or until chicken is done and vegetables are tender, adding tomato halves to grill rack after 2 minutes. Cook tomato 2 minutes on each side. Remove chicken and vegetables from grill. Cut chicken crosswise into thin slices; coarsely chop vegetables.

3. Combine chicken, vegetables, and remaining 6 tablespoons vinaigrette in a large bowl, tossing to coat. Add arugula and cheese; toss gently.

Serve with: Grilled Garlic Bread

Serve now of later This salad is delicious served immediately, but leftovers make an equally tasty chilled lunch-to-go. Just be sure to pack the vegetable and chicken mixture, salad greens, and salad dressing in separate containers, and toss them together right before serving.

Created date

January 2011

Nutritional Information

Calories 243
Caloriesfromfat 0.0 %
Fat 8.4 g
Satfat 3 g
Monofat 2 g
Polyfat 2.6 g
Protein 30.6 g
Carbohydrate 11.1 g
Fiber 2.5 g
Cholesterol 78 mg
Iron 1.8 mg
Sodium 661 mg
Calcium 153 mg