| 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. | Nutrition Facts Per Serving: | | Calories: 215 calories |  | | % fat calories: 38 | | | Fat: 9g | | | Saturated Fat: 1g | | | Cholesterol: 68mg | | | Protein: 29g | | | Carbohydrate: 4g | | | Fiber: 1g | | | Sodium: 380mg | | |
