Ingredients
1
lb uncooked chicken breast tenders (not breaded)
7
tablespoons light balsamic vinaigrette dressing
1
medium zucchini (8 oz), cut in half lengthwise
1
medium red onion, cut into 1/4-inch-thick slices
4
plum (Roma) tomatoes, cut in half
6
cups baby arugula
1/4
cup crumbled feta cheese (1 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-high heat. Cover grill; cook 6 to 8 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking time.
Remove chicken and vegetables from grill. 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.
