Name: Grilled Chicken & Vegetable Salad with Chickpeas & Feta
Prep time: 25 min
Total time: 25 min
Ingredients: 4 (6 ounce) skinless, boneless chicken breasts; 1 medium red onion, cut crosswise into 1/2-in. rounds; 1 large yellow squash, cut lengthwise into 1/2-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 1/3 cup); 8 pitted kalamata olives, halved

Grilled Chicken & Vegetable Salad with Chickpeas & Feta

4.0

(1)

1 Review

Fresh herbs, olives, and feta cheese give this grilled chicken and vegetable salad its distinct 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.

EatingWell Test Kitchen

Updated on June 16, 2022

Prep Time:

25 mins

Total Time:

25 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

4 (6 ounce) skinless, boneless chicken breasts
1 medium red onion, cut crosswise into 1/2-in. rounds
1 large yellow squash, cut lengthwise into 1/2-in. planks
Cooking spray
¼ teaspoon black pepper
½ teaspoon kosher salt, divided
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh oregano
1 ½ 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 ½ ounces feta cheese, crumbled (about 1/3 cup)
8 pitted kalamata olives, halved

Directions

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 (per serving)

398	Calories
15g	Fat
17g	Carbs
45g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 398
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 45g	90%
Total Fat 15g	19%
Saturated Fat 4g	20%
Sodium 587mg	26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.