Photo of Italian grilled chicken and bread salad by WW

Italian grilled chicken and bread salad

Total Time
22 min
10 min
12 min
This hearty adaptation of a traditional Italian bread salad comes together quickly and uses a dressing made with tofu. The tofu creates a creamy texture that tastes rich and smooth, but without the mayonnaise that traditionally anchors these dressings. This tofu-based version is leaner and higher in protein. You can also serve it as a dip for vegetables. Store it in an airtight container in the fridge for up to a week. Grilling over charcoal gives the bread and chicken a nice smokiness that amps up the flavor of this salad. You can of course prepare them on a gas grill or indoors on a grill pan.


Uncooked boneless skinless chicken breast

1 pound(s), four 4-oz pieces

White bread

4 slice(s), crusty or Italian bread

Olive oil cooking spray

2 spray(s)

Table salt

½ tsp

Black pepper

tsp, or to taste


4 medium, very ripe, chopped


2 cup(s), washed and trimmed

Soft tofu

½ cup(s)

Olive oil

2 tsp, extra-virgin

Fresh lemon juice

3 Tbsp


1 clove(s), chopped


½ cup(s), chopped

Table salt

tsp, or to taste


  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.