Grilled Chicken and Vegetable Arugula Salad
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.
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- Calories: 243
- Calories from fat: 0.0%
- Fat: 8.4g
- Saturated fat: 3g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 2.6g
- Protein: 30.6g
- Carbohydrate: 11.1g
- Fiber: 2.5g
- Cholesterol: 78mg
- Iron: 1.8mg
- Sodium: 661mg
- Calcium: 153mg
- 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
- 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.
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