4, 4 oz. boneless skinless chicken breasts
4 slices crusty white bread or Italian bread
olive oil cooking spray
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 medium ripe tomatoes, chopped
2 cups arugula, washed, trimmed
1/2 cup soft tofu
2 teaspoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 large garlic clove, chopped
1/2 cup chopped basil
1/8 teaspoon salt to taste
Prepare coals for grill.
Spray chicken breasts and bread with olive oil cooking spray. Sprinkle chicken with salt and pepper.
Grill chicken on both sides until done, about 6 minutes per side.
Grill bread on both sides until nicely toasted. Set chicken and bread aside to cool.
In large bowl, toss together tomatoes and arugula.
To make dressing, blend tofu, olive oil, lemon juice, garlic, basil and salt in a blender until smooth.
Add dressing to tomatoes and arugula and toss.
Cut bread into cubes and toss with tomato salad. Season to taste with pepper.
Slice chicken breasts into long, thin pieces. Divide salad among 4 plates and top each with sliced chicken.
Makes 4 servings
Calories 54, Fat 3 g, Carbs 8 g, Sodium 378 mg, Fiber 2 g.
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