Grilled Chicken and Vegetable Salad

Name: Grilled Chicken and Vegetable Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters baby arugula; 7 Tbsps light balsamic vinaigrette dressing; 454 grams uncooked chicken breast tenders (not breaded); 28 grams 1/4 cup crumbled feta cheese; 4 plum (Roma) tomatoes, cut in half; 1 medium red onion, cut into 1/4-inch-thick slices; 227 grams medium zucchini , cut in half lengthwise

Grilled Chicken and Vegetable Salad might be just the main course you are searching for. One portion of this dish contains approximately 27g of protein, 19g of fat, and a total of 313 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up baby arugula, balsamic vinaigrette dressing, zucchini, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat gas or charcoal grill.

Equipment you will use

Grill

Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Grill

Place chicken, zucchini and onion on grill over medium-high heat. Cover grill; cook 6 to 8 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender.

Ingredients you will need

Vegetable