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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
4 mins
cook:
6 mins
total:
10 mins
Yield:
4 servings (serving size: 2 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

  • 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.

Chef's Notes

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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

243 calories; fat 8.4g; saturated fat 3g; mono fat 2g; poly fat 2.6g; protein 30.6g; carbohydrates 11.1g; fiber 2.5g; cholesterol 78mg; iron 1.8mg; sodium 661mg; calcium 153mg.
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