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.
Prep Time:25 mins Servings:4
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
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
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.