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 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.
Ingredients
Uncooked skinless boneless 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
⅛ tsp, or to taste
Tomato
4 medium, very ripe, chopped
Arugula
2 cup(s), washed and trimmed
Soft tofu
½ cup(s)
Olive oil
2 tsp, extra-virgin
Fresh lemon juice
3 Tbsp
Garlic
1 clove(s), chopped
Fresh basil
½ cup(s), chopped
Table salt
⅛ tsp, 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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