Ingredients
1
lb uncooked thin sliced chicken breasts
7
tablespoons reduced-fat balsamic vinaigrette dressing
1
medium zucchini (8 oz), cut lengthwise in half
1
medium red onion, cut into 1/4-inch slices
4
plum (Roma) tomatoes, cut in half
6
cups torn arugula
1/2
cup crumbled feta cheese (2 oz)
Preparation
Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
