Recipe Library
Grilled Chicken & Vegetable Salad with Chickpeas & Feta
Juicy grilled chicken joins sweet charred squash and onion, tossed with plump chickpeas, cherry tomatoes, briny feta, and olives in a bright olive oil and red wine vinegar dressing scented with dill and oregano. Each bite delivers smoky warmth, crisp vegetables, and a lively, tangy finish.
- Total
- 39 min
- Prep
- 25 min
- Cook
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 398
- Protein
- 45g
- Carbs
- 17g
- Fat
- 15g
- Fiber
- 4g
- Sugar
- 4g
- Sodium
- 587mg
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
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, divided
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh oregano
- 1 1/2 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 1/2 ounces feta cheese, crumbled (about 1/3 cup)
- 8 pitted kalamata olives, halved
Instructions
- 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.