Lunch: Grilled Chicken Chopped Salad Recipe

Ingredients

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

Instructions

In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing.
Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill corn 10-12 minutes or until tender, turning occasionally. Grill zucchini and onion 2-3 minutes on each side or until tender.
Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink.
Cut corn from cobs; cut zucchini, onion and chicken into bite-size pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.

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