Grilled Chicken And Vegetable Arugula Salad

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Oxmoor House


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4 (4-ounce) chicken cutlets

7 tablespoons light balsamic vinaigrette (such as Newman's Own), divided

1 medium (8 ounces) zucchini, cut in half lengthwise

6 (1/4-inch-thick) red onion slices (1 medium)

Cooking spray

4 plum tomatoes, halved

6 cups baby arugula

1/2 cup (2 ounces) crumbled feta cheese

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