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Grilled Chicken & Vegetable Salad with Chickpeas & Feta


  • 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


Step 1:

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.

Step 2:

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

Calories: 398

Fat: 15g

Carbs: 17g

Protein: 45g

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