Cooked - Grilled Chicken & Vegetable Salad With Chickpeas & Feta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Chicken & Vegetable Salad With Chickpeas & Feta

4.0

4 (6 ounce) skinless, boneless chicken breasts

1 medium red onion, cut crosswise into ½-in. rounds

1 large yellow squash, cut lengthwise into ½-in. planks

Cooking spray

0.25 teaspoon black pepper

0.5 teaspoon kosher salt, divided

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh oregano

1.5 tablespoons olive oil

1 tablespoon red wine vinegar

1 cup quartered cherry tomatoes

1 cup drained and rinsed no-salt-added chickpeas (garbanzo beans)

1.5 ounces feta cheese, crumbled (about ⅓ cup)

8 pitted kalamata olives, halved

Preheat grill to medium (350 degrees F to 400 degrees F). Lightly coat chicken, onion, and squash with cooking spray. Sprinkle chicken with pepper and ¼ teaspoon of the salt. Place chicken on oiled (with cooking spray) grates; grill, uncovered, turning occasionally, until a thermometer inserted in thickest portion of meat registers 165 degrees F, about 8 minutes. Remove from grill. Place onion and squash on oiled (with cooking spray) grates; grill, uncovered, until lightly charred and softened, 2 to 3 minutes per side. Remove from grill.
Whisk together dill, oregano, oil, vinegar, and remaining ¼ teaspoon salt in a large bowl until combined. Add tomatoes, chickpeas, feta, and olives; toss to coat. Coarsely chop onion and squash; add to mixture in bowl, and toss to coat. Chop chicken into ½-inch pieces; fold into salad mixture. Serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 109 weeks ago

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