Fresh herbs, olives, and feta cheese give this grilled chicken and vegetable salad its distinct Greek flavor. On a hot summer evening when you don't want to be in the kitchen, fire up the grill and in 25 minutes, dinner is served. Source: 400 Calorie Recipes

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Ingredient Checklist


Instructions Checklist
  • 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 1/4 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 1/4 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 1/2-inch pieces; fold into salad mixture. Serve immediately.

Nutrition Facts

398 calories; 15 g total fat; 4 g saturated fat; 587 mg sodium. 17 g carbohydrates; 4 g fiber; 4 g sugar; 45 g protein;