Italian Grilled Chicken and Bread Salad
3
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
This hearty adaptation of a traditional Italian bread salad uses a dressing made creamy with soft tofu.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s), four oz. pieces
Olive oil cooking spray
2 spray(s), or enough to coat chicken and bread
Italian bread
4 slice(s), or crusty white bread 3/4-inch thick
Table salt
½ tsp(s)
Black pepper
⅛ pinch(es), or to taste
Tomato
4 medium, very ripe, chopped
Arugula
2 cup(s), washed and trimmed
Regular soft tofu
½ cup(s)
Olive oil
2 tsp(s), extra-virgin
Fresh lemon juice
3 tbsp(s)
Garlic
1 clove(s), large, chopped
Fresh basil
½ cup(s), chopped
Table salt
⅛ tsp(s), or to taste
Instructions
1
Prepare coals for grill.
2
Spray chicken breasts and bread with olive oil cooking spray. Sprinkle chicken with salt and pepper.
3
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.
4
In large bowl, toss together tomatoes and arugula.
5
To make dressing, blend tofu, olive oil, lemon juice, garlic, basil and salt in a blender until smooth.
6
Add dressing to tomatoes and arugula and toss.
7
Cut bread into cubes and toss with tomato salad. Season to taste with pepper.
8
Slice chicken breasts into long, thin pieces. Divide salad among 4 plates and top each with sliced chicken.
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