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| Grilled Chicken with Arugula and Tomatoes April, 2006 Serves 4 / This superquick entrée uses hot grilled chicken to wilt the arugula and enhance its peppery taste. A summer-ripe tomato provides color and additional nutrients. Serve with fresh whole-grain bread. Marinade 1 clove garlic, minced 2 tablespoons red wine vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 1/2 teaspoon freshly ground black pepper 4 boneless, skinless chicken breast halves 1 large bunch (about 6 ounces) arugula, stems trimmed 1 large ripe tomato, chopped 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1. Combine garlic, vinegar, olive oil, mustard, and pepper in a large zip-top bag. Add chicken, turn to coat, and set aside to marinate for 15 minutes. 2. Lightly coat a grill rack with cooking spray and preheat to medium. Toss arugula, tomato, olive oil, salt, and pepper in a large bowl; transfer to a platter. 3. Grill chicken, covered, for 4 minutes on each side, or until juices run clear. Remove from heat and slice into strips. Arrange chicken on top of the arugula mixture and serve immediately. PER SERVING: 216 cal, 38% fat cal, 9g fat, 1g sat fat, 68mg chol, 29g protein, 4g carb, 1g fiber, 380mg sodium |