Grilled Chicken Chopped Salad

Ready in 30 minutes.  Yields 4 servings.

  • 1 pound chicken tenderloins
  • 6 tablespoons zesty Italian salad dressing, divided
  • 2 medium zucchini, quartered lengthwise
  • 1 medium red onion, quartered
  • 2 medium ears sweet corn, husks removed
  • 1 bunch romaine, chopped
  • 1 medium cucumber, chopped
  • Additional salad dressing, optional
  1. In a bowl, toss chicken with 4 Tbsp dressing. Brush zucchini and onion with remaining dressing.
  2. Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender.  Grill corn 10-12 minutes or until tender, turning occasionally.
  3. Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink.
  4. Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken.  If desired, serve with additional dressing.

For a complete MyPlate meal, add a serving of fruit.

 Nutrition Facts per 3 cup serving:  239 calories, 5g fat (0 saturated fat), 56mg cholesterol, 276mg sodium, 21g carbohydrate (9g sugars, 5g fiber), 32g protein.