Grilled Chicken and Vegetable Arugula Salad

Ingredients

• 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

Preparation

1. 1. Prepare grill.
2. 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. 3. Combine chicken, vegetables, and remaining 6 tablespoons vinaigrette in a large bowl, tossing to coat. Add arugula and cheese; toss gently.
4. Serve with: Grilled Garlic Bread
5. 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.