Directions:
- Prepare grill.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.75 Kcal (602 kJ) | ||
| Calories from fat | 65.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 11% | |
|---|---|---|---|
| Cholesterol | 15.91mg | 5% | |
| Sodium | 434.34mg | 18% | |
| Potassium | 402.83mg | 9% | |
| Total Carbs | 13.59g | 5% | |
| Sugars | 6.03g | 24% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 6.47g | 13% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 0.7mg | 4% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 77.96 Kcal (326 kJ) | ||
| Calories from fat | 35.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 11% | |
|---|---|---|---|
| Cholesterol | 8.63mg | 5% | |
| Sodium | 235.57mg | 18% | |
| Potassium | 218.47mg | 9% | |
| Total Carbs | 7.37g | 5% | |
| Sugars | 3.27g | 24% | |
| Dietary Fiber | 1.15g | 8% | |
| Protein | 3.51g | 13% | |
| Vitamin C | 9.5mg | 29% | |
| Iron | 0.4mg | 4% | |
| Calcium | 46.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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