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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 2 3/4 cups)
  • Cook time:6 Minutes
  • Prep time:4 Minutes

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. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Grilled Chicken and Vegetable Arugula Salad recipe

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