Grilled Chicken and Vegetable Arugula Salad |
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Prep Time: 4 Minutes Cook Time: 6 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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.
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