Grilled Chicken and Vegetable Salad

This salad is packed full of nutrients and is a quick and easy meal for those nights when you might be eating dinner a little later than usual. Even making a dressing can be quick and easy if you are adventurous.

The use of arugula adds a spicy edge, plenty of nutrients and this leafy green used regularly in ones diet has been proven to prevent cancer.

Ingredients:

• 4 boneless skinless chicken breasts
• 8 tablespoons dressing (I made a dill dressing which I will add the recipe for at the bottom)
• 1 medium zucchini, chopped into bite sized pieces
• 1/4 red onion coarsely chopped
• 2 plum tomatoes coarsely chopped
• 6 cups organic baby arugula
• 1/2 cup crumbled feta cheese
• salt and freshly ground black pepper
  

Directions

1. Heat grill to 350°F.
2. Sprinkle chicken with salt and pepper to taste.
3. Place chicken, zucchini and onion on grill until done about 3-4 minutes per side, adding tomatoes in about half way through.
4. Remove chicken and vegetables from the grill cut chicken crosswise into thin slices.
5. Combine chicken, vegetables and dressing and serve.

Serves 4

Dill Dressing

Ingredients

• 1/2 cup low fat plain yogurt
• 1/4 cup dill finely chopped
• 2 garlic cloves crushed
• 2 tablespoons lemon juice freshly squeezed
• 1 tablespoon olive oil
• salt and freshly ground black pepper

Directions

1. Combine all ingredients in a jar and mix well