• Cooking Time: 12
  • Servings: 4
  • Preparation Time: 10


POINTS: 5 Weight Watchers


  • 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
  • 2 sprays olive oil cooking spray
  • 1/2 tsp table salt
  • 1/8 tsp black pepper, or to taste
  • 4 slice white bread, crusty or Italian bread
  • 4 medium tomato(es), very ripe, chopped
  • 2 cup arugula, washed and trimmed
  • 1/2 cup soft tofu
  • 2 tsp olive oil, extra-virgin
  • 3 Tbsp fresh lemon juice
  • 1 large garlic clove(s), chopped
  • 1/2 cup basil, chopped
  • 1/8 tsp table salt, or 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.

Categories: Main Dish  Poultry  Stove 
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