Grilled Chicken And Vegetable Arugula Salad

1. 1

   Prepare grill.

2. 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. 3

   Combine chicken, vegetables, and remaining 6 tablespoons vinaigrette in a large bowl, tossing to coat. Add arugula and cheese; toss gently.

4. 4

   Serve with: Grilled Garlic Bread

5. 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.

6. 6

   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

7. 7

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* Per serving · 4 servings · Values may vary.

No additional tips available.